herring

Herring are forage fish, mostly belonging to the family Clupeidae.
Herring often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and the North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognised, and provide about 90% of all herrings captured in fisheries. Most abundant of all is the Atlantic herring, providing over half of all herring capture. Fishes called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal.
Herring played a pivotal role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the evolution of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled.

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  1. Mountain Cat

    Retro Recipe Norwegian Salad (Recipe for January 15th, 1908) Herring & Lox, etc.

    “Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper. Cover with a plain salad dressing.” — 1908. At one point, I...
  2. Herbie

    Recipe Chinese-style Herring

    A Chinese friend taught me some cooking techniques. One was to steam fish then pour over very hot oil flavoured with garlic, ginger, spring onions, etc. So today I use the technique on herring. 2 herring (gutted and slits put each side) 1/2 line cut into 4 wedges 1/2 lime juiced 2...
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