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Herring played an important role in the history of marine fisheries in Europe, [2] and early in the 20th century, their study was fundamental to the development of fisheries science. [ 3 ] [ 4 ] These oily fish [ 5 ] also have a long history as an important food fish , and are often salted , smoked , or pickled .
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 are forage fish in the wild, mostly belonging to the family Clupeidae. They are an important food for humans. Herring often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific ...
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 ...
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 ...
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 ...
Pickled herring. Pickled herring is a traditional way of preserving herring as food by pickling or curing. Most cured herring uses a two-step curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaves, raw onions, and ...
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]