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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]
Shoals of herring during the reproductive season lay clusters of eggs on kelp and other seaweed, [e] [f] and the seasonal collection has been a time-honored traditional practice among the natives of Pacific Coast of Alaska and Canada, [41] [42] witnessed and recorded in the 18th and 19th centuries, [46] and has been traded [41] and a trade item ...
Atlantic herring (Clupea harengus) is a herring in the family Clupeidae. It is one of the most abundant fish species in the world. Atlantic herrings can be found on both sides of the Atlantic Ocean, congregating in large schools. They can grow up to 45 centimetres (18 in) in length and weigh up to 1.1 kilograms (2.4 lb).
Caviar (also known as caviare, originally from the Persian: خاویار, romanized:khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [ 1 ] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea ...
Traditionally, a little vinegar is sprinkled over it on the plate. In the Eastern United States, roe shads (females) are prized because the eggs are considered a delicacy. [7] The name "shad" derives from the Old English sceadd, meaning "herring"; it is a cognate to Irish, Welsh, and Scottish Gaelic words for herring. [8]
Narrowly defined, Coregonus artedi is known variously with the common names cisco, northern cisco, lake herring, chub or tullibee and its Anishinaabe name Odoonibiins. It is a pelagic fish occurring in the midwater zone of cold water lakes in North America. In the northern and western parts of its range it is also found in large rivers.
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring. The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring found in the ...
Clupea is genus of planktivorous bony fish belonging to the family Clupeidae, commonly known as herrings. They are found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea. Two main species of Clupea are currently recognized: the Atlantic herring (Clupea harengus) and the Pacific ...