Herring as a vital foodstuff appeared thanks to the fisherman Willem Beykeltson from Bierflint, a village in Flanders. At first, people did not eat herring at all, and it was even considered inedible. Eventually, about six hundred years ago, an ordinary seaman Willem Beykeltson came up with an idea to clean, split and salt the fish into barrels right on board the ship. Salted herring gradually became a common dish in Holland.
Pickled herring with potatoes, dill and beets is a favorite of the Belarusians. It has a delicate spicy aroma.
That method of salting was very convenient for transportation and trade. As a result, salted herring soon appeared on the menu of the ancestors of modern Belarusians. It was imported from the Baltic Sea and the North Atlantic and was available to all social estates. Even the poor enjoyed herring; they usually made special gravy from herring brine. The recipe was simple: finely chopped onions, herring brine and sunflower oil were mixed; boiled potatoes or bread could be dipped into that herring gravy.

Herring was of particular importance not only on the menu of the Belarusians, but also for the Belarusian economy, as it was almost the main item of import between the sixteenth and eighteenth centuries. In the 1830s, after Belarus had been incorporated into the Russian Empire, herring was second only to French wines among the imported goods.

Nowadays herring retains its position as a strategic product in Belarus. It is on the menu for virtually every party or celebration. Meanwhile, you can pickle herring at home, using a deliciously simple way to make it.

  • 400g fresh herring fillet
  • 1 tsp sugar
  • 3 tsp sea salt
  • 10 allspice berries
  • 1 tsp black peppercorns
  • 1 tsp cloves
  • 1 tsp coriander seeds
  • 2 tsp vinegar
  • 1 tsp mustard powder
  • 2 large onions
  • 350ml water

To serve
  • boiled potatoes and beets
  • sunflower oil
  • dill
Preparation method:
Grate the onions, squeeze onion juice out of the onion purée. In a medium saucepan, mix the onion juice and water, then add the mustard, vinegar, sugar, salt and spices.
Place the marinade on the stove and bring to the boil. Reduce the heat and simmer gently for 5 minutes, stirring occasionally, then remove from the stove. Once to cool, cover the herring fillets with the marinade. Set aside in the fridge to marinate well for 8 to10 hours.
To serve, lay the herring in the center of a serving plate, and spoon the sunflower oil. Serve with boiled potatoes and beetroots, garnish with a sprig of fresh dill.

The history of our company began on March 30, 1998, when the Belarusian–German joint venture Santa Bremor Limited Liability Company was registered as a resident of Brest Free Economic Zone. The first product that established us as a manufacturer was Matias herring fillets in vacuum packaging. It was a completely new, innovative product that we introduced to Belarusian customers. However, in order to develop successfully, it is necessary not just to succeed only once, but to strengthen your position. An important step and an important milestone in the company's development was the creation of a legendary product — capelin roe in sauce Ikra No. 1 in 2002. Santa Bremor introduced a new product category of "capelin roe in sauce" in the market, and currently remains its leader.

Any product can be sold once, but if you want to gain customer loyalty, your must offer tasty and high-quality products, the understanding of these two factors is one of the main components of success in the food business. We are constantly expanding our product range, spare no expenses on development and always invest in modern production equipment. The key features of the company are innovative products and new technologies; these are the things that have enabled us to earn our credibility.

Belarus is a growing and emerging market with free niches for capital investment, a high level of investment protection, and preferences given to investors. We have achieved truly impressive results, growing from a small regional enterprise into a real industrial giant, and we keep on moving forward. Today, the company exports its products to thirty countries. I believe that the secret of successful business is not to fear to be the pioneer, although sometimes it can be the toughest way.

Another strong argument in favor of investing into Belarus is its hard-working, clear-thinking and honest people who are a key driver of a company's growth. Innovation, taste and quality, new technologies and, of course, the team of professionals are the main ingredients of the recipe for Santa Bremor's success. It is crucial to have all the ingredients complementing each other to make your business successful.

As the history of Santa Bremor is intimately connected with herring, our company practices a special attitude to this product, so I would like to share with you my favorite recipe for cooking herring with beetroot and potatoes. Try it and you will definitely like it.

The Belarusian–German joint venture Santa Bremor Limited Liability Company is one of the largest manufacturers of food products in Eastern Europe, the world leader in caviar processing (capelin, herring, cod, pollack, flying fish, pink salmon, and salmon roe). Santa Bremor is one of the best sellers of ready-to-eat fish and seafood in Russia, the leading domestic manufacturer and the most recognizable fish food brand in Belarus. The brand portfolio includes more than fifteen trade names, such as Santa Bremor, Russian Sea, Matias, Ikra No. 1 and others. The company manufactures more than 900 products in eleven categories.

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