Pronunciation: [ɡlˈʌt hˈɛɹɪŋ] (IPA) 
The correct spelling of the fish commonly known as "glut herring" is actually "gluthe." This word comes from Old Norse and means "greedy" or "ravenous." The IPA phonetic transcription for "gluthe" is /ˈɡlʌði/. The "gl" sound is pronounced like the "gl" in "glow," and the "u" sound is pronounced like the "u" in "but." The "th" is pronounced as in "thought," and the final "e" is silent.
Glut herring refers to a specific culinary term and refers to the practice of preserving herring fish by salting and curing them in brine. This method of preservation has been widely used for centuries, particularly in regions with a strong fishing industry and a need to store fish for extended periods.
To produce glut herring, the fish are typically cleaned and then layered in barrels, alternating between fish and layers of salt. Brine is often added to the barrels to aid the curing process. The salt works to dehydrate the fish, inhibiting bacterial growth and preventing spoilage. Over time, the fish absorb the salt and undergo chemical changes that enhance their flavor and texture.
The resulting glut herring is dark in color, slightly firm to the touch, and has a distinctive strong and salty flavor. It is commonly enjoyed in various culinary preparations, such as being served as a standalone dish, incorporated into salads, stews, or even used as a topping in sandwiches or on flatbreads.
Glut herring is often associated with traditional Scandinavian and Baltic cuisine, where it has been a staple food for generations. The preservation of herring in this manner has allowed people in these regions to have access to fish during times of limited fresh supplies or as a means of exporting it to other regions.
