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
Räucheraal Brötchen carries one rich ingredient: beech-smoked North German eel, golden and oily, laid into a roll with horseradish or, inland, warm scrambled egg. Its fish is now endangered.
Pannfisch Brötchen
Hamburg thrift food made portable: pieces of pan-fried cod, pollock, and haddock bound in a worked mustard sauce on a split roll. The hot, sauced member of the city's fish-roll family.
Matjesbrötchen
Real Matjes is made by gibbing, a partial gutting that leaves the pancreas in so the herring ripens by its own enzymes in mild brine. A soft, faintly sweet fillet in a buttered roll with raw onion.
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
Germany's smoked answer to the herring roll: a hot-smoked mackerel fillet flaked warm into a buttered Brötchen, braked with horseradish, sold from the coast that won Altona its own fish market.
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
Lean white fish won't bind, so a soaked roll and an egg hold the cake together for shallow-frying. Crumbed, pan-browned, and tucked into a wheat Brötchen with Remoulade and onion on the German coast.
Fischburger
A breaded white fillet in a soft round bun with cold Remoulade, sold off a chain tray with fries. The Fischburger puts North Sea catch into burger grammar, built by Nordsee since 1965.
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.