Seelachsbrötchen
Pollock sandwich; fried or smoked pollock (Seelachs) in roll.
Das Fischbrötchen
Schollenbrötchen
Plaice sandwich; pan-fried or battered plaice (Scholle) in roll.
Rollmops Brötchen
The rollmops Brotchen sets a finished thing in bread: vinegar-cured herring wound round a gherkin-and-onion core, skewer-pinned, pulled at the last second. The coiled, sharpest northern fish roll.
Räucherlachs Brötchen
Smoked salmon sandwich; cold-smoked salmon (Lachs) on roll with cream cheese, capers, dill, onion.
Räucheraal Brötchen
Smoked eel sandwich; slices of hot-smoked eel (rich, oily, intensely smoky) in roll, often with horseradish cream.
Pannfisch Brötchen
Pannfisch began as Hamburg thrift food, fish scraps and day-old potatoes bound in a mustard sauce built to mask tired fish. On a roll, it is the harbour item that is sauced, not cured or battered.
Matjesbrötchen
Walk a northern German harbour stand and every fish roll on the board is quietly judged against this one: a mild, enzyme-ripened young herring in a buttered roll with raw onion, and little else.
Matjes mit Zwiebeln
Matjes herring with onions; the standard preparation, sometimes with remoulade.
Matjes Hausfrauenart
'Housewife-style' matjes; herring in creamy sauce with apple, onion, pickles, sour cream. Served in roll.
Makrelenbrötchen
The Makrelenbrötchen is the cooked fish on a coast of raw cures: a hot-smoked mackerel fillet, golden and oily, flaked warm into a buttered roll and braked with horseradish.
Lachs Brötchen
Silky cold-smoked salmon, draped in folds on a buttered roll with onion and dill. The newcomer on a herring coast, made an everyday roll by Norwegian salmon farming.
Labskaus Brötchen
Labskaus in roll; the famous Hamburg sailor's dish (corned beef, beetroot, potato mash, topped with fried egg, pickled herring, gherkin) ...
Krabbenbrötchen
The premium Fischbrötchen, top of the harbour-stand price board and worth the climb: a buttered roll heaped with tiny hand-peeled North Sea brown shrimp, with nothing else getting a vote in the bite.
Krabben mit Spiegelei
Shrimp with fried egg; shrimp in roll topped with fried egg.
Krabben mit Rührei
Shrimp with scrambled egg; Nordseekrabben in roll with soft scrambled eggs. Breakfast or brunch option.
Kieler Sprotten Brötchen
Kiel sprats sandwich; small, hot-smoked sprats (whole, eaten bones and all) from Kiel, in roll.
Heringssalat Brötchen
Herring salad roll; pickled herring in creamy sauce with beets, apple, onion.
Hering in Sahnesoße Brötchen
Herring in cream sauce sandwich; pickled herring in creamy sauce with onions.
Hamburger Aalsuppe Brötchen
Hamburg eel soup components in bread; modern interpretation of the classic sweet-sour eel soup.
Graved Lachs Brötchen
Nordic cured salmon on a German roll: salt-and-dill gravlax, never smoked, folded over a buttered Brötchen with a sweet-sharp dill-mustard sauce. The genteel fish roll.
Forellenbrötchen
A hot-smoked freshwater trout fillet in a split roll with horseradish, bought warm at the inland farm that raised it. The river-and-pond cousin of Germany's coastal herring rolls.
Fischfrikadelle Brötchen
Fish cake sandwich; pan-fried fish patty (ground fish, onion, breadcrumbs, parsley) in roll with remoulade.
Fischburger
A breaded white fillet in a soft round bun with cold Remoulade, sold off a chain tray with fries. The German fish sandwich run through burger grammar, built by Nordsee since the 1960s.
Fischbrötchen
It is ordered, built, and eaten in the time it takes to walk a pier. The Fischbrötchen is made and broken by the same thing: speed, and one decisive piece of fish.