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In a 100 gram reference amount, raw herring provides 158 calories, and is a highly rich source (20% or more of the Daily Value, DV) of vitamin B 12 (570% DV). It also has rich content of niacin, vitamin B 6, vitamin D, and phosphorus (21-34% DV). Raw herring contains moderate amounts of other B vitamins and zinc, and is an excellent food source ...
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]
Roe, (/ roʊ / ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Smelt roe, specifically from capelin, called masago in Japanese, is yellow to orange in color and is often used in sushi. Smelt is also served in Chinese dim sum restaurants where it is deep fried with the heads and tails attached, identified as duō chūn yú ( 多春魚 ) or duō luǎn yú ( 多卵魚 ), "many egg fish" or which loosely ...
Milt as food. Milt (sometimes spelled melt[1][2]) or soft roe also refers to the male genitalia of fish when they contain sperm, used as food. Many cultures eat milt, often fried, though not usually as a dish by itself. As a food item, milt is farmed year-round in nitrogen tanks, through hormone induction or photoperiod control.
Eoran - fish roe marinated in soy sauce and then sun-dried. Gwamegi - Herring hung to freeze and dry on winter and intermittently smoked by cooking fires; Karasumi - salted and sun-dried mullet roe; Katsuobushi - Skipjack tuna filleted, simmered, smoked, fermented, and then sun-dried; also known as "bonito flakes".
The soused herring (maatjesharing or just maatjes in Dutch, or Matjes/matjes in German and Swedish respectively) is an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this ...
The practice of collection of herring roe on kelp in the Stebbins area community has also been field-studied. [23] Imlaucuaq (in Yup'ik of Nelson Island, [24] Imlaucuar in Nunivak Cup'ig; lit. «small roe») is herring sac roe. "The sac-roe (imlacuaq) is dried into product resembling golden chips. The dried roe is placed in containers and ...