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The word rollmops refers to a pickled herring fillet rolled (hence the name) into a cylindrical shape around a piece of pickled cucumber or an onion. The whole thing is held together with one or two small wooden skewers. Rollmops are usually bought ready-to-eat, in jars. The marinade additionally contains water, white vinegar, salt, a bit of sugar or other sweetening agent, onion rings, peppercorns and mustard seeds. Rollmops can be eaten cold, without unrolling, or on bread. After the jar has been opened, rollmops will usually keep for 2-3 weeks if kept cool.

The name 'rollmops' may be borrowed from Dutch^{[citation needed]} (Originally: "rol 'm op" meaning "roll him"). A different theory states that it alludes to the dog breed pug, 'Mops' in German, because the shape of the Berlin specialty reminded its 19th-century-fans of these dogs.

Rollmops grew popular throughout Germany in the early 19th century and was known as a particular specialty of Berlin, like the similar pickled herring dish 'Bismarckhering'. A crucial factor in its popularity was the development of the long-range railway network, which allowed the transport of herring from the North and Baltic Seas to the inland. The fish was pickled to preserve it and transported in wooden barrels.

In the United States, pickled herring is often sold and consumed in a sour-cream based sauce, as well as in the more traditional wine- and vinegar-based marinades.

In Scottish cuisine, rollmop is a traditional snack food made of pickled herring combined with raw onions.

In Scotland the word rollmop refers to the configuration of the food, namely its distinct shape resembling a swiss roll.

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