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Raw Atlantic herring is 72% water, 18% protein, 9% fat, and contains no carbohydrates.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).
The salted herring roe (鹽數子（塩数の子, shio kazunoko) was available by the 19th century, and recorded as a tribute item (for the 12th month) to the shogunate either in the Bunka (1804–1818) or Tenpō (1831–1845) eras, supplied by the Matsumae and also Ise-Kameyama Domain.
Salmiak-flavored black Swedish Fish or "salted herring", with the manufacturer's name "Malaco" embossed. Swedish Fish is a fish-shaped, chewy candy originally developed by Swedish candy producer Malaco in 1957 [1] for the U.S. market. [2] They come in a variety of colors and flavors.
A kipper is a whole herring, a small, oily fish, [12] that has been split from tail to head, gutted, salted or pickled, and cold smoked. Kodari refers to half-dried young Alaska pollock. Kusaya is a Japanese style salted, dried and fermented fish. It has a pungent smell, similar to the fermented Swedish herring called surströmming.
A kipper is a whole herring, a small, oily fish, [1] that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Kingdom, Republic of Ireland and some regions of North America, kippers are most commonly eaten for breakfast.
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]
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The fish most extensively salted are cod, herring, mackerel, and haddock. Smoking preserves fish by drying, by deposition of creosote ingredients, and, when the fish are near the source of heat, by heat penetration. Herring and haddock (finnan haddie) are commonly smoked. Kippers are split herring, and bloaters are whole herring, salted and smoked.
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