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The American herring gull or Smithsonian gull (Larus smithsonianus or Larus argentatus smithsonianus) is a large gull that breeds in North America, where it is treated by the American Ornithological Society as a subspecies of herring gull (L. argentatus). Adults are white with gray back and wings, black wingtips with white spots, and pink legs.
The European herring gull (Larus argentatus) is a large gull, up to 66 cm (26 in) long. [2] It breeds throughout the northern and western coasts of Europe. Some European herring gulls, especially those resident in colder areas, migrate further south in winter, but many are permanent residents, such as in Ireland, Britain, Iceland, or on the North Sea shores.
Herring gull is a common name for several birds in the genus Larus, all formerly treated as a single species. Three species are still combined in some taxonomies: American herring gull (Larus smithsonianus) - North America; European herring gull (Larus argentatus) - Northern Europe; Vega gull (Larus vegae) - East Asia
Large white-headed gull is used to describe the 18 or so herring gull-like species, from California gull to lesser black-backed gull in the taxonomic list below. White-winged gull is used to describe the four pale-winged, high Arctic-breeding taxa within the former group; these are Iceland gull , glaucous gull , Thayer's gull , and Kumlien's gull .
In western gulls (Larus occidentalis), female-female pairs are often associated with supernormal clutches (clutches of 4–6 eggs; a normal clutch for Larus gull species is 2–3 eggs) and these clutches are usually infertile. [27] Female-female pairs have also been widely reported in wild populations of ring-billed gulls (Larus delawarensis).
The last is the eastern representative of the lesser black-backed gulls back in northwestern Europe, including Great Britain. However, the lesser black-backed gulls and herring gull are sufficiently different that they rarely interbreed; thus, the group of gulls forms a continuum except in Europe, where the two lineages meet.
Herring has been a staple food source since at least 3000 BC. The fish is served numerous ways, and many regional recipes are used: eaten raw, fermented, pickled, or cured by other techniques, such as being smoked as kippers. Herring are very high in the long-chain omega-3 fatty acids EPA and DHA. [128] They are a source of vitamin D. [129]
Clupeidae is a family of clupeiform ray-finned fishes, comprising, for instance, the herrings and sprats.Many members of the family have a body protected with shiny cycloid (very smooth and uniform) scales, a single dorsal fin, and a fusiform body for quick, evasive swimming and pursuit of prey composed of small planktonic animals.