A small-to-medium oily schooling fish of the North Seas. Famous smoked and salted (kippered herring); a fish rich in omega-3.
Herring (Clupea harengus) is a small-to-medium-sized, silvery, oily fish that lives in large schools in northern seas. It is one of the world's most heavily fished fish and is generally consumed processed.
Due to its oily flesh, it is very suitable for smoking (smoked herring) and salting; these processes give it its characteristic intense taste. It is the classic meze fish of Northern European cuisine.
100 g of raw herring contains approximately 158 kcal of energy, 18 g of protein, and 9 g of fat; a significant portion of that fat is omega-3 fatty acids. It is also quite rich in vitamin B12.
With its omega-3, high-quality protein, and B12 content, herring can be considered part of a balanced diet; it falls into the oily fish group.
This information is general; herring is a food, not a substitute for medical treatment.
Fresh herring should be bright silvery, with clear eyes and a sea scent. When buying smoked herring, look for vivid color and a clean-smoky scent in the package.
Being an oily fish that spoils quickly, fresh herring should be consumed within 1–2 days in the refrigerator on ice. Smoked and salted herring keeps for a few days in the refrigerator and longer in its sealed packaging.
Herring is consumed most often smoked and salted, accompanied by onion-pickle, on a meze plate; its fresh form is grilled and pan-fried. It is also used in sandwiches and salads.
Smoked herring fillet is sliced and served as a cold meze with thin onion, lemon, and a drizzle of olive oil; boiled potatoes are a favorite accompaniment.
Cleaned fresh herring is salted and cooked briefly on the grill or in a pan; its oily flesh gives a great result at high heat.
Smoked herring meze, herring salad, herring with onion, and grilled herring are its best-known uses.
It depends on the smoking method; cold smoking does not cook the fish (it is considered raw), while hot smoking is considered cooked. Package information should be checked.
Since its oily flesh spoils quickly, it is traditionally preserved by salting; this is why most herring products are salty, and if needed, the salt can be reduced by soaking it in water.
No; both are small schooling fish, but they are different species. Herring is larger and oilier.
It has fine pin bones; once filleted or after long smoking, the bones soften and become easier to remove.
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