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The Pacific herring (Clupea pallasii) is a species of the herring family associated with the Pacific Ocean environment of North America and northeast Asia. It is a silvery fish with unspined fins and a deeply forked caudal fin. The distribution is widely along the California coast from Baja California north to Alaska and the Bering Sea; in Asia ...
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 ...
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.
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]
Canned fish. Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. They are usually opened via a can opener, but sometimes have a pull-tab so that ...
Lamprey. Lingcod (see also Common ling) Mackerel (see also Horse mackerel) Mahi Mahi. Monkfish. Mullet. Orange roughy. Pacific rudderfish (Japanese butterfish) Pacific saury.
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komochi kombu or herring "spawn on kelp". Kazunoko is a product processed by removing the roe sacs (or "egg skeins") from female herrings intact in its shape, then preserving by sun-drying (hoshi kazunoko) or by salting or brining (shio kazunoko). The eggs are individually tiny, but together they form oblong clusters measuring approximately 8 ...
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