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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]
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). It also has rich content of niacin, vitamin B 6, vitamin D, and phosphorus (21-34% DV).
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).
Mexico. Raw shrimp submerged in lime juice with cucumber, onion, and chiltepín peppers. Carpaccio. Italy. Very thin slices of marinated swordfish, tuna, or other large fish (a variant of the more common beef carpaccio) Ceviche. Perú. Marinated raw fish dish. Crudo.
The Atlantic sea herring is a foot-long fish that schools in the millions. It’s forage food for fish, marine mammals and birds. Bluefin tuna, sharks and whales eat it.
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 ...
The herring used for surströmming are caught prior to spawning in April and May. During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. [2]
Kipper. 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 ...