Hamburg's defining lunch is a fresh-baked roll filled with pickled herring (Matjes, Bismarckhering, Rollmops), fried fish (Backfisch) or North Sea brown shrimp (Krabben), with onion and remoulade.

The Fischbroetchen tradition grew from the Hanseatic harbour in the 19th century, when herring-curing was Hamburg's biggest export industry. Kiosks at the Landungsbruecken sold fish in rolls to harbour workers from the 1870s; by 1910 Hamburg had 200 dedicated Fischbroetchen counters. The Bismarckhering style (vinegar-cured raw herring) was patented by Hamburg merchant Johann Wiechmann in 1900. Today Bruecke 10 and Fishbar Originale on the Landungsbruecken cook the canonical Hamburg versions.

Where to eat Fischbroetchen in Hamburg

5 editor picks for Fischbroetchen in Hamburg, ranked by editorial score. All Hamburg signature dishes · Fischbroetchen across every city.

Make it at home

Serves 420 minEasy

Ingredients

  • 4 fresh white rolls (Schrippen or Broetchen)
  • 400g Matjes herring fillets, drained
  • 1 small white onion, thinly sliced into rings
  • 100g remoulade (mayo with capers, gherkin, parsley)
  • Iceberg lettuce or rocket
  • Optional: 4 slices Bismarckhering or 200g North Sea brown shrimp (Krabben)
  • Lemon wedges to serve

Method

  1. Halve the rolls horizontally; toast lightly cut-side down on a dry pan if desired.
  2. Place a small handful of lettuce on the bottom half.
  3. Lay a Matjes fillet across the lettuce; fold gently to fit.
  4. Scatter onion rings; spoon over a tablespoon of remoulade.
  5. Close the roll. Serve with lemon and an optional cold beer.

Editor tip. Don't rinse the Matjes; the cure is the flavour.

Common allergens: Fish, Gluten.