Herring: Cooking Wiki Jump to: navigation , search Whitby smoked kippers, delicious with wholemeal toast and a soft-boiled egg Herrings are small, oily fish found in the shallow, temperate waters of the North Atlantic, the Baltic Sea, the North Pacific, and the Mediterranean. There are 15 species of herring, the most abundant of which is the Atlantic herring. Herrings move in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted and smoked in great quantities. Canned "sardines" (or pilchards) seen in supermarkets may actually be sprats or round herrings. Pickled herring is a delicacy popular in Europe and has become a basic part of Jewish cuisine. Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavourings, typically a vinegar , salt , sugar solution to which ingredients like peppercorn , bay leaves and raw onions are added.

In Scandinavia, once the pickling process is finished and depending on which of the dozens of classic herring flavourings ( mustard , onion , garlic , lingonberries etc.) are selected, it is usually enjoyed with dark rye bread, crisp bread, or potatoes . This dish is a must at Christmas and Midsummer, where it is enjoyed with akvavit . In the Middle Ages the Dutch developed a special treat known in English as soused herring or rollmops . The word Rollmops, borrowed from Dutch language and German, refers to a pickled herring fillet rolled (hence the name) into a cylindrical shape around a piece of pickled gherkin or an onion . Whitebait Pickled Herring Rules! | Feel Good Now, Ask Me How! Feel Good Now, Ask Me How! Customer Lisa is eating a piece of herring from a fresh, new, just opened bucket. YUMMY! So says WIKIPEDIA ABOUT WHAT THE HECK HERRING IS: Herrings are small, oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic, the Baltic Sea, the North Pacific, and the Mediterranian.

There are 15 species of herring, the most abundant of which is the Atlantic Herring Clupea harengus). Herrings move in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted and smoked in great quantities. Canned “ sardines” (or pilchards) seen in supermarkets may actually be sprats or round herrings. I’ve sold 500 plus pounds of pickled herring since mid-November to my patrons and local community up here in the northlands. It is a seasonal thing–holiday and cold, dead -of-winter mainstay staple up here. Along with the herring purchases, come many stories from the ethnic Norwegian folk. Eating it on crackers with a beer is a typical Friday night meal around here. The elder men recall getting it from the butcher in wooden crocks where extra, freshly chopped onions were added for flavor when the crock arrived by boat or train.

Men of all shapes and sizes and worker-type smells and even wise women pick it up for their husbands declaring lovingly ‘its for him–I can’t stand the stuff!” They all come out of the woodwork bestowing a plastic container from home that I fill up from the 5 gallon bucket in my cooler. That’s part of the deal…you must bring your own container and I fill you up with herring. Some buy a pint, a quart, even a gallon or ice cream bucket full. We chat, laugh and sample slices of herring all day long. You might wonder….why in the heck would a health food store owner be selling pickled herring? It brings in a whole different clientele, a breed of folk who otherwise may never walk through the doors of Hope’s Harvest . It brings stories and laughs. It breeds community. And pickled herring is oh, so good for us. MORE FASCINATING TIDBITS FROM WIKIPEDIA–Herring are very high in healthy long-chain Omega 3 fatty-acids, DHA and EPA. They are a source of vitamin D–there’s that D again! They are also very low in the toxins PCB’s, Dioxins and Mercury..

Baltic herring slightly exceeds recommended limits with respect to dioxins. Nevertheless, the health benefits from the fatty acids are more important than the theoretical risk from dioxin. Pickled herring is a delicacy popular in Europe and has become a basic part of Jewish cuisine. Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added. In Scandinavia, once the pickling process is finished and depending on which of the dozens of classic herring flavorings are selected, it is usually enjoyed with dark rye bread, crisp bread, or potatoes. This dish is a must at Christmas and even in midsummer, where it is enjoyed with schnapps. In Iceland, a blald is a young pickled herring given to a child as a special holiday treat. In the Middle Ages the Dutch developed a special treat known in English as souced herring.

Dutch street-side herring stall Pickled herrings are also common in Ashkenazi Jewish cuisine, perhaps best known for forshmak salad known in English simply as “chopped herring”. Pickled herring can also be found in the cuisine in where families traditionally preserved large quantities for winter. So there you have it…herring is an awesome winter treat! Try it sometime! The word is out on the street that I carry some seriously high quality stuff. All I can say is I aim to sell 1000 pounds over the next few months which would be twice as much as last year. Not a bad goal, eh? I’m thinking about Shnapps on ice and some herring this summer out on a sailboat. Sound fun? When it is cold–10 degrees above zero right now–headed for subzero this weekend–bring out the furs–we all start fantasizing about what we’re going to do this coming summer. For now, I’ll enjoy my community, herring on rye crisps with a bottle of Wild Hop Lager (organic beer) and feel how a cold winter in Minnesota reminds us of how hardy we truly are!

Herrings, sprats, sardines and whitebait Ingredient: Herrings, sprats, sardines and whitebait Category: Fish Season: All Herrings are small, oily fish of the genus Clupea, found in the shallow, temperate waters of the North Atlantic, the Baltic Sea, the North Pacific, and the Mediterranean. They are silvery coloured fish that have a single dorsal fin. Unlike most other fish, they have soft dorsal fins that lack spines There are 15 species of herring, the most abundant of which is the Atlantic herring (Clupea harengus). Herrings move in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted and smoked in great quantities. Canned "sardines" (or pilchards) seen in supermarkets may actually be sprats or round herrings. Cuisine Herring has been a known staple food source since 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak".

Nutrition Herring are very high in healthy long-chain Omega-3 fatty acids, EPA and DHA.They are a source of vitamin D. They are also very low in the toxins PCBs, dioxins, and mercury. Baltic herring slightly exceeds recommended limits with respect to dioxin Nevertheless, the health benefits from the fatty acids are more important than the theoretical risk from dioxin Pickled herring Pickled herring is a delicacy, popular in Europe and has become a basic part of Jewish cuisine. Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavourings, typically a vinegar, salt, sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added. In Scandinavia, once the pickling process is finished and depending on which of the dozens of classic herring flavourings are selected, it is usually enjoyed with dark rye bread, crisp bread, or potatoes. This dish is a must at Christmas and Midsummer, where it is enjoyed with akvavit. In Iceland, a blald is a young pickled herring given to a child as a special holiday treat.

The Dutch, in the Middle Ages, developed a special treat known in English as soused herring. Pickled herring is also common in Ashkenazi Jewish cuisine, perhaps best known for forshmak salad known in English simply as "chopped herring" In Japan, pickled herring can also be found in the cuisine of Hokkaidō, where families traditionally preserved large quantities for winter. Rollmops: A rollmops is a pickled herring fillet rolled into a cylindrical shape around a piece of pickled cucumber or an onion. The rollmops is held together with one or two small wooden skewers. Rollmops are usually bought ready-to-eat, in jars or tubs. The marinade additionally contains water, white vinegar, salt, a bit of sugar or other sweetening agent, onion rings, peppercorns and mustard seeds. Rollmops can be eaten cold, without unrolling, or on bread. After the jar has been opened, rollmops will usually keep for 2-3 weeks if kept cool.

Origin The name 'rollmops' is German in origin, originating from the words rollen (to roll) and Mops (German name of pug dogs / "blockhead"), although Mops is also akin to Dutch moppen (to make a sour face), which is also present in English dictionaries as "mops and mows". In English usage, the word is sometimes treated as both singular and plural, but at other times as the plural of the singular "rollmop" Distribution Rollmops are found in Scottish, Dutch, German, Scandinavian, Czech, Slovak, Polish and South African cuisine, among others. Rollmops are one of those foods that you either love or hate. Herring, sprats, sardines and whitebait, all belong to the same family, the size is the only difference: Herring are the largest; Herring H Herring Herring are relatively small oily fish of the genus Clupea found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea .

Two species of Clupea are currently recognized, the Atlantic herring (Clupea harengus) and the Pacific herring (Clupea pallasii), each of which may be divided into subspecies. Herrings are forage fish which move in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted and smoked in great quantities. Canned " sardines " (or pilchards) seen in supermarkets may actually be sprats or round herrings. Morphology All of the 200 species in the family Clupeidae share similar distinguishing features. They are silvery colored fish that have a single dorsal fin . Unlike most other fish, they have soft dorsal fins that lack spines, though some species have pointed scales that form a serrated keel . They have no lateral line and have a protruding lower jaw.

Their overall size varies from species to species: the Baltic herring is small, usually about 14 to 18 centimeters in length, the Atlantic herring can grow to about 46 cm (18 inches) in length and weigh up to 1.5 pounds (680 g), and Pacific herring grow to about 38 cm (15 inches). Predators Predators of adult herring include seabirds , dolphins , porpoises , striped bass , seals , sea lions , whales , and humans . Sharks , dog fish , tuna, cod, salmon , halibut and other large fish also feed on adult herring. Many of these animals also prey on juvenile herring. Diet See Atlantic herring for videos of feeding juvenile herring, catching copepods . Young herring feed on phytoplankton and as they mature they start to consume larger organisms. Adult herring feed on zooplankton , tiny animals that are found in oceanic surface waters, and small fish and fish larvae. Copepods and other tiny crustaceans are the most common zooplankton eaten by herring.

During daylight herring stay in the safety of deep water, feeding at the surface only at night when there is less chance of predation. They swim along with their mouths open, filtering the plankton from the water as it passes through their gills. Economy Herring are an important economic fish. Adult fish are harvested for their meat and eggs. In Southeast Alaska herring is sold as baitfish. Environmental Defense suggests Atlantic herring (Clupea harengus) as one of the more environmentally responsible fish available.[ Cuisine Herring has been a known staple food source since 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak". Nutrition Herring are very high in healthy long-chain Omega-3 fatty acids , EPA and DHA . They are a source of vitamin D. Large Baltic herring slightly exceeds recommended limits with respect to PCB and dioxin. Nevertheless, the health benefits from the fatty acids are more important than the risk from dioxin; their cancer-reducing effect is statistically stronger than the cancer-causing effect of PCBs and dioxins.

The contaminant levels depend on the age of the fish which can be inferred from their size. Baltic herrings larger than 17 cm may be eaten twice a month, while herrings smaller than 17 cm can be eaten freely. Pickled herring Pickled herring is a popular delicacy in Europe, and has become a basic part of both Jewish and Nordic cuisine. Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added. In Scandinavia, once the pickling process is finished and depending on which of the dozens of classic herring flavourings (mustard, onion, garlic, lingonberries etc.) are selected, it is usually enjoyed with dark rye bread, crisp bread, or potatoes. This dish is a must at Christmas and Midsummer , where it is enjoyed with akvavit . In the Middle Ages the Dutch developed a special treat known in English as soused herring or rollmops.

Pickled herring is common in Russian cuisine, where it can be served as simple as just cut into pieces seasoned with sunflower oil and onions , or can be part of herring salads , which are usually prepared with vegetables and seasoned with mayonnaise dressing. Pickled herrings are also common in Ashkenazi Jewish cuisine, perhaps best known for forshmak salad known in English simply as "chopped herring". In Poland it is known as "Sledzie". Pickled herring can also be found in the cuisine of Hokkaidō in Japan , where families traditionally preserved large quantities for winter. Rollmops The word Rollmops, borrowed from German , refers to a pickled herring fillet rolled (hence the name) into a cylindrical shape around a piece of pickled gherkin or an onion. Fermented In Sweden, Baltic herring is fermented to make surströmming. Raw A typical Dutch delicacy is Hollandse Nieuwe, which is raw herring from the catches around the end of spring and the beginning of summer. This is typically eaten with raw onions. Hollandse nieuwe is only available in spring when the first seasonal catch of herring is brought in.

This is celebrated in festivals such as the Vlaardingen Herring Festival and Vlaggetjesdag in Scheveningen. The new herring are frozen and enzyme-preserved for the remainder of the year. The first barrel of Hollandse Nieuwe is traditionally sold at auction for charity; in 2009, the € 66,000 paid for that first barrel was donated to [ Stichting Kinderpostzegels Nederland], a Dutch charity. Herring is also canned and exported by many countries. A sild is an immature herring that is canned as sardines in Iceland, Sweden, Norway or Denmark . Very young herring are called whitebait and are eaten whole as a delicacy. Other means In Scotland the herring is traditionally filleted and after being coated in seasoned pin-head oatmeal is fried in a pan with butter or oil. This dish is usually served with "crushed" buttered boiled potatoes. A kipper is a split and smoked herring, a bloater is a whole smoked herring and a buckling is a hot smoked herring with the guts removed. All are staples of British cuisine.

According to George Orwell in The Road to Wigan Pier, the Emperor Charles V erected a statue to the inventor of bloaters. In Northfield, Minnesota , kippered herring is a popular pizza topping. Smoked herring is a traditional meal on the Danish island in the Baltic Sea, Bornholm. In Scandinavia, herring soup is also a traditional dish. In Southeast Alaska, western hemlock boughs are cut and placed in the ocean before the herring arrive to spawn. The fertilized herring eggs stick to the boughs, and are easily collected. After being boiled briefly the eggs are removed from the bough. Herring eggs collected in this way are eaten plain or in herring egg salad. This method of collection is part of Tlingit tradition.

(Wikipedia) Kosher Fish: Herring - Jewish Recipes Jewish Recipes Herring [Consult your Rabbi on Kosher Issues] Herrings (Family Clupeidae), Including: Atlantic and Pacific herring (Clupae harengus subspecies); thread herrings (Opisthonema species); Shads (Alosa species); Shad or glut herring, or blueback (Alosa aestivalis); Hickory shad (Alosa mediocris); Alewife or river herring (Alosa pseudoharengus); Gizzard shads (Dorosoma species); Menhadens or mossbunkers (Brevoortia species); Spanish sardines (Sardineila anchovia); European sardine or pilchard (Sardina pilchardus); Pacific sardine or pilchard (Sardinops sagax); Spart (Sprattus sprattus) Herrings are small oily fish of the genus Clupea found in the temperate, shallow waters of the North Atlantic and the Baltic Sea. There are 15 species of herring, the most abundant of which is the Atlantic herring, Clupea harengus.

Herrings move in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted and smoked in great quantities. Pickled herring A very popular Scandinavian food item, pickled herring has been around for a long time. In preparation herring are cut into fillets and placed in a vinegar/salt/sugar solution to which peppercorn, bay leaves and raw onions are added. Once the pickling process is finished they are usually enjoyed on a dark rye bread slice. This dish is a must at Christmas and Midsummer, where it is enjoyed with a snaps.

Kosher Fish: Herring Jewish Foods Herring [Consult your Rabbi on Kosher Issues] Herrings (Family Clupeidae), Including: Atlantic and Pacific herring (Clupae harengus subspecies); thread herrings (Opisthonema species); Shads (Alosa species); Shad or glut herring, or blueback (Alosa aestivalis); Hickory shad (Alosa mediocris); Alewife or river herring (Alosa pseudoharengus); Gizzard shads (Dorosoma species); Menhadens or mossbunkers (Brevoortia species); Spanish sardines (Sardineila anchovia); European sardine or pilchard (Sardina pilchardus); Pacific sardine or pilchard (Sardinops sagax); Spart (Sprattus sprattus) Herrings are small oily fish of the genus Clupea found in the temperate, shallow waters of the North Atlantic and the Baltic Sea. There are 15 species of herring, the most abundant of which is the Atlantic herring, Clupea harengus.

Herrings move in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted and smoked in great quantities. Pickled herring A very popular Scandinavian food item, pickled herring has been around for a long time. In preparation herring are cut into fillets and placed in a vinegar/salt/sugar solution to which peppercorn, bay leaves and raw onions are added. Once the pickling process is finished they are usually enjoyed on a dark rye bread slice. This dish is a must at Christmas and Midsummer, where it is enjoyed with a snaps. Herring : Map (The Full Wiki) The Full Wiki Wikipedia article: Map showing all locations mentioned on Wikipedia article: Herring are relatively small oily fish of the genus Clupea found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea . Two species of Clupea are currently recognized, the Atlantic herring (Clupea harengus) and the Pacific herring (Clupea pallasii), each of which may be divided into subspecies.

Herrings are forage fish which move in vast schools , coming in spring to the shores of Europe and America , where they are caught, salted and smoked in great quantities. Canned " sardines " (or pilchards ) seen in supermarkets may actually be sprats or round herrings. Morphology All of the 200 species in the family Clupeidae share similar distinguishing features. They are silvery colored fish that have a single dorsal fin . Unlike most other fish, they have soft dorsal fins that lack spines, though some species have pointed scales that form a serrated keel . They have no lateral line and have a protruding lower jaw. Their overall size varies from species to species: the Baltic herring is small, usually about 14 to 18 centimeters in length, the Atlantic herring can grow to about 46 cm (18 inches) in length and weigh up to 1.5 pound (680 g), and Pacific herring grow to about 38 cm (15 inches). Predators Predators of adult herring include seabirds , dolphins , porpoises , striped bass , seal , sea lions , whales , and humans .

Sharks , dog fish , tuna , cod , salmon , halibut and other large fish also feed on adult herring. Many of these animals also prey on juvenile herring. Diet See Atlantic herring for videos of feeding juvenile herring, catching copepods . Young herring feed on phytoplankton and as they mature they start to consume larger organisms. Adult herring feed on zooplankton , tiny animals that are found in oceanic surface waters , and small fish and fish larvae. Copepods and other tiny crustaceans are the most common zooplankton eaten by herring. During daylight herring stay in the safety of deep water, feeding at the surface only at night when there is less chance of predation. They swim along with their mouths open, filtering the plankton from the water as it passes through their gills. Economy Commercial herring catch Herring are an important economic fish. Adult fish are harvested for their meat and eggs. In Southeast herring is sold as baitfish . Environmental Defense suggests Atlantic herring (Clupea harengus) as one of the more environmentally responsible fish available.

[8029] Cuisine Herring has been a known staple food source since 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled , or cured by other techniques. The fish was sometimes known as "two-eyed steak". Nutrition Herring are very high in long-chain Omega-3 fatty acids , EPA and DHA . They are a source of vitamin D. Large Baltic herring slightly exceeds recommended limits with respect to PCB and dioxin . Nevertheless, the health benefits from the fatty acids are more important than the risk from dioxin; their cancer-reducing effect is statistically stronger than the cancer-causing effect of PCBs and dioxins. The contaminant levels depend on the age of the fish which can be inferred from their size. Baltic herrings larger than 17 cm may be eaten twice a month, while herrings smaller than 17 cm can be eaten freely. Pickled herring Pickled herring is a popular delicacy in Europe, and has become a basic part of both Jewish and Nordic cuisine. Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water.

The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added. In Scandinavia, once the pickling process is finished and depending on which of the dozens of classic herring flavourings (mustard, onion, garlic, lingonberries etc.) are selected, it is usually enjoyed with dark rye bread, crisp bread, sour cream, or potatoes. This dish is a must at Christmas and Midsummer , where it is enjoyed with akvavit . In the Middle Ages the Dutch developed a special treat known in English as soused herring or rollmops. Pickled herring is common in Russian cuisine , where it can be served as simple as just cut into pieces seasoned with sunflower oil and onions , or can be part of herring salads , which are usually prepared with vegetables and seasoned with mayonnaise dressing. Pickled herrings are also common in Ashkenazi Jewish cuisine, perhaps best known for forshmak salad known in English simply as "chopped herring". In Poland it is known as "Sledzie".

Pickled herring can also be found in the cuisine of Hokkaidō , where families traditionally preserved large quantities for winter. Rollmops The word Rollmops, borrowed from German , refers to a pickled herring fillet rolled (hence the name) into a cylindrical shape around a piece of pickled gherkin or an onion . Fermented In Sweden, Baltic herring is fermented to make surströmming . Raw A typical Dutch delicacy is Hollandse Nieuwe , which is raw herring from the catches around the end of spring and the beginning of summer. This is typically eaten with raw onions . Hollandse nieuwe is only available in spring when the first seasonal catch of herring is brought in. This is celebrated in festivals such as the Vlaardingen Herring Festival and Vlaggetjesdag in Scheveningen . The new herring are frozen and enzyme-preserved for the remainder of the year. The first barrel of Hollandse Nieuwe is traditionally sold at auction for charity; in 2009, the € 66,000 paid for that first barrel was donated to Stichting Kinderpostzegels Nederland , a Dutch charity.

Herring is also canned and exported by many countries. A sild is an immature herring that is canned as sardines in Iceland, Sweden, Norway Very young herring are called whitebait and are eaten whole as a delicacy. Other means Dutch street-side herring stall In Scotland the herring is traditionally filleted and after being coated in seasoned pin-head oatmeal is fried in a pan with butter or oil. This dish is usually served with "crushed" buttered boiled potatoes.A kipper is a split and smoked herring, a bloater is a whole smoked herring and a buckling is a hot smoked herring with the guts removed. All are staples of British cuisine . According to George Orwell in The Road to Wigan Pier , the Emperor Charles V erected a statue to the inventor of bloaters. , Minnesota , kippered herring is a popular pizza topping. Smoked herring is a traditional meal on the Danish island in the Baltic Sea, Bornholm. In Scandinavia, herring soup is also a traditional dish. Alaska , western hemlock boughs are cut and placed in the ocean before the herring arrive to spawn.

The fertilized herring eggs stick to the boughs, and are easily collected. After being boiled briefly the eggs are removed from the bough. Herring eggs collected in this way are eaten plain or in herring egg salad . This method of collection is part of Tlingit tradition. See also Underwater video (looping) of a school of Atlantic herring Clupea harengus on its migration to their spawning grounds in the Baltic Sea . Welcome to the World of Delfa Awards DELFA supplies raw fish to processing factories and for peddling, and as a reliable partner satisfies the customers’ requirements in high-quality seafood products. Chilled and frozen catch could be delivered to any place and at any time. DELFA has been concentrating for many years on thorough expertise of chilled and frozen fish market and quick market changes response. The company regularly informs both the suppliers and the customers about all the changes at the market. Due to the effective teamwork and professional attitude to each of the customers, the company DELFA has gained the reputation of an attractive and reliable partner. DELFA takes priority of long-term and mutually beneficial relations and cooperation with customers and suppliers.

The basic principles of the company to exercise are the following: Quality of the product we guarantee to deliver to our customers must be the highest Stability of the range of our products during the entire year remains invariable. Appreciation of the mutually beneficial cooperation with our partners makes it possible for us to succeed. Responsibility to our customers and partners requires the best basis for the professional development of our employees. Due to the successful company's activities in global and local market, it has been recognized several times in Latvia and it has received prestigious awards, taking the leading position among the largest companies in Latvia. Dienas Bizness: Certificate of Merit The award of the newspaper business for a fast growing company in Riga in 2004. Ling The common ling or simply the ling ( Molva molva) is a large member of the cod family An ocean fish whose habitat is in the Atlantic region and can be found around Iceland, Faroe Islands, British Isles, the Norse coast and occasionally around Newfoundland, the ling has a long slender body usually 70 to 110 cm but can reach 2 meters in length and weight up to 45 kgs.

The ling is edible; its flesh is prized and can be considered interchangeable with cod in either its fresh, salted or dried forms. The salted roe of the ling is considered a delicacy. Length: 1m Halibut Halibut is a flatfish from the family of the right-eye flounders. Other flatfish are also called halibut. Halibut live in the North Pacific and the North Atlantic oceans. They are highly-regarded food fish. The Pacific halibut is found on the continental shelf of the North Pacific Ocean and Bering Sea and have diamond-shaped bodies. Most halibut caught weigh 15–20 pounds (6.8–9.1 kg), although individuals weighing more than 150 pounds (68 kg) are regularly caught. The Atlantic halibut is a flatfish of the family Pleuronectidae. The native habitat of the Atlantic halibut is the temperate waters of the northern Atlantic, from Labrador and Greenland to Iceland, the Barents Sea and as far south as the Bay of Biscay.

It is the largest flatfish in the Atlantic and one of the largest species of flatfish in the world, reaching lengths of up to 4.7 metres (15 ft) and weights of 320 kilograms (710 lb). Other species of the same family (Pleuronectidae) sometimes called "halibut"are: Kamchatka flounder (Atheresthes evermanni) - sometimes called "Arrowtooth halibut" It can grow as long as 100 centimetres (39 in) in length, and can weigh up to 8.5 kilograms (19 lb). Its native habitat is the temperate waters of the northern Pacific from the Bering Sea to Santa Rosa Island, California. Halibut are often broiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture. Length: 1.3m Wolffish/Catfish A perch shaped marine fish with strong and powerful teeth.

This fish is found across the North Atlantic Ocean from north of Russia to the Scotian Shelf, off Nova Scotia. It can grow to 145 centimetres in length and almost 20 kilograms in weight. The northern wolffish has a more uniform body colour than the other wolffish species, ranging from grey to dark chocolate, sometimes with a light violet sheen. They are known to reach lengths of around seven feet or longer but often average around three feet in length. In European countries this fish is often commonly called the catfish and is highly popular as a food fish. Fresh salted catfish caviar is almost as tasty as traditional caviar, but catfish liver is considered a delicacy among Scandinavian fishermen. Besides, the skin of the fish is used to produce the original leather goods. Length: 1.4m Tusk/Cusk The cusk or tusk is a marine cod-like fish in the ling family Brosme. Other common names include brismak, brosmius, torsk and moonfish. It is distributed on both sides of the North Atlantic, mostly in moderately deep water.

The maximum length is about 3 feet (100 cm) and top weight about 30 pounds (14 kg). The commercial catch individuals run between 1 and 2 feet long (30–60 cm), and average about 5 pounds (2 kg). It is an excellent food fish. It is marketed as fresh or frozen fillets; a part of the catch is smoked. Tusk is light and has an excellent texture. It could be serves as an excellent source of protein and vitamin B12, pyridoxine and selenium. Length: 0.8m Back to list Hake The term hake refers to fish in either of family Phycidae of the northern oceans and family Merlucciidae of northern and southern oceans. Hake length can vary from 30 cm to 1.5 m depending on the species. In Western Europe, heck is considered to be the best representative of hake and rock cod is better known under the name of hake. Hake has been primarily divided into three principal levels which are fresh hake fish, frozen hake fish and frozen hake fillet. The fresh hake fish is mainly supplied by European production and imports.

Frozen hake fish and frozen hake fillet are effectively supplied by imports and European processing companies. Hake is a common food fish. It is used in imitation crab meat, it could easily lose its flavour and aroma, but rapid freezing helps avoid this problem. Hake flesh is tender, white, juicy, non fatty. Fillet plates can be easily separated from the bones after cooking. Length: 1.5m Cod Cod is used as the common name for various other fish. All these species have a profusion of common names, most of them including the word "cod". Many common names have been used of more than one species, in different places or at different times. The Pacific cod is an important commercial food species. It is also known as gray cod or grey cod, and grayfish or greyfish. May grow up to 48–49 cm and weigh up to 15 kg. The Atlantic cod is a well-known demersal food fish.It is also commercially known as cod, codling or haberdine. It can grow to 2 meters in length and weigh up to 96 kilograms (210 lb).

The Greenland cod, known variously as rock cod, ogac and uvac is a commercially harvested food fish. They can grow to a length of 80 cm. Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Length: 0.8m Back to list Shad The shads or river herrings are distinct from others in that family by having a deeper body and spawning in rivers. Several species can be found on both sides of the Atlantic Ocean and Mediterranean Sea. Shads can also be found throughout the Caspian Sea. Many are found in freshwater during spawning and some are only found in landlocked freshwater. Shads are generally dark on the back and top of the head with blue, violet, or greenish tints. However, some species can be identified as having a grey or green back. Spots are commonly found behind the head and the fins may vary from species to species or individually. Cooked fillet is light, coarsely fibrous, juicy and tasty.

It is recommended to serve as the second course of a meal as fillets and balyk products, hot and cold smoked. It can also be used to produce salted foods and canned goods. Length: 0.9m Pangasius In English-speaking countries this fish is called “catfish”… In English-speaking countries this fish is called “catfish”, that is - catfish or even a “channel catfish” because Pangasius species live in the Mekong ducts, both – of natural and artificial origin. Pangasius reaches a length of 130 cm and weight 40 kg. This fish is extremely popular throughout the world. The fish tastes like shrimp, carp and even a rabbit, its taste is a bit sweet. It is often sold as fish fillets. In 2009, Pangasius made it onto the National Fisheries Institute’s “Top Ten” list of the most consumed seafood in America. According to the NFI, this mild-flavored white-flesh fish is farmed in Asia, and is being used increasingly in food service. It is finding its way onto restaurant menus and into stores as well, where one may see it called basa, tra, or swai.

Length: 1.3m Salmon Salmon is the common name for several species of fish in the family Salmonidae. Salmon live along the coasts of both the North Atlantic and Pacific Oceans, and have also been introduced into the Great Lakes of North America. Salmon are intensively produced in aquaculture in many parts of the world. Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, there are populations of several species that are restricted to fresh water through their life. Salmon is a popular food. Classified as an "oily fish", salmon is considered to be healthful due to the fish's high protein, high omega-3 fatty acids, and high vitamin D content. Farm raised salmons are sold year round. Commercial fishing is performed by coastal land owners who have permission to do so. Salmon comes to market in fresh and frozen form, split into fillets, smoked and salted. Length: 0.8m Trout Trout is the name for a number of species of freshwater fish. They are classified as an oily fish.

The word trout is also used as part of the name of some non-salmonid fish. Trout are closely related to salmon. Some trout such as Lake trout usually live in freshwater lakes and/or rivers exclusively, while others such as the Rainbow trout (sometimes referred to as the Steelhead salmon) spend two or three years at sea before returning to freshwater to spawn. Lake trout are the largest of the charrs, the record weighing almost 46.3 kg (102 lb). Trout are an important food source for humans. As a group, trout are somewhat bony, but the flesh is generally considered to be tasty. The flavor of the flesh is heavily influenced by the diet of the fish. Trout is very rich in Omega-3 and fat-soluble vitamins A and D. Trout come to market in fresh, frozen, smoked, salted, and also as intermediate products. Perfect for cooking multiple dishes: you can fry, boil and cook it on the grill.

Length: 1m Herring Herring is an oily fish found in the shallow, temperate waters… Herring is an oily fish found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea and comprise some 200 species that share similar features. These silvery-colored fish have a single dorsal fin, which is soft, without spines. They have no lateral line and have a protruding lower jaw. Their size varies between subspecies: the Baltic herring is small, 14 to 18 centimeters; the proper Atlantic herring can grow to about 46 cm (18 inches) and weigh up 700 g (1.5 pounds); and Pacific herring grow to about 38 cm (15 inches). Herrings are forage fish moving in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted, smoked, marinated and creamed. Herring - delicious fish that can be eaten in raw, smoked, salted and pickled way.

Length: 0.25m Mackerel Mackerel is a common name applied to a number of different species of pelagic fish Mackerel is a common name applied to a number of different species of pelagic fish, mostly, but not exclusively, from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. Mackerel is a pelagic, fast-swimming fish in summer and autumn it moves in large shoals along the coast and out in the Skagerrak, North Sea and southern Norwegian Sea. In Europe, the mackerel are divided into two main populations: one west of the British Isles and another in the North Sea and Skagerrak. Mackerel caught in the North Sea, Skagerrak and the Norwegian Sea belongs mostly to the western population. Male and female Atlantic mackerel grow at about the same rate, reaching a maximum fork length of about 47 cm. Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids.

Smaller mackerel are forage fish for larger predators, including larger mackerel. Mackerel - a valuable food fish. Boiled and roasted meat gets a little bit dry texture. Mackerel comes to market frozen, smoked, salted and canned. Length: 0.5m Back to list Pollock Pollock is the common name used for either of the two species of marine fish in the Pollachius genus. Other names for Pollock include the Atlantic pollock, European pollock, lieu jaune, and lythe; while Pollock virens is sometimes known as Boston blues (distinct from bluefish), coalfish (or coley), silver bills or saithe. Both species can grow to 3 ft 6 in (1.07 m) and can weigh up to 46 lb (21 kg). The fish has a strongly-defined, silvery lateral line running down the sides. Above the lateral line, the color is a greenish black. The belly is white. Pollock are a "whitefish".

Pollock is a popular source of food in some countries, such as Norway, in the United Kingdom it has previously been largely consumed as a cheaper and versatile alternative to cod and haddock in the West Country, elsewhere being known mostly for its traditional use as "Pollack for puss / coley for the cat."The fish can be salted and smoked. It is often the common ingredient used to create imitation crab meat. Length: 1.1m Back to list Sea bass (Seabastes) Sebastes is a genus of fish in the family Sebastidae, most of which have the common name of rockfish. Most of the world's almost 110 Sebastes species live in the north Pacific and in the north Atlantic. The rose fish (Sebastes marinus), is known as the ocean perch, Norway haddock, red perch, redfish, or hemdurgan; it is sometimes mistakenly called bergylt, bream, or snapper. The Deepwater redfish may reach a size of 55-70 cm, but is usually less than 45 cm. Sea bass is a delicious food fish. Fresh sea bass is very good fried or boiled.

Its fillet is tasty and has a long shelf life in fresh way. Salted sea bass is very delicious. Length: 0.4m Haddock The haddock is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish and is widely fished commercially. Reaching sizes up to 1.1 m (3 ft 7 in), haddock is fished for year-round. The haddock is easily recognized by a black lateral line running along its white side (not to be confused with pollock which has the reverse, i.e. white line on black side) and a distinctive dark blotch above the pectoral fin, often described as a "thumbprint" or even the "Devil's thumbprint" or "St. Peter's mark". The main spawning areas are located in the central Norwegian waters off the south-west of Iceland and in the Faeroe Islands. Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Length: 0.8m Herring - The Full Wiki The Full Wiki Note: Many of our articles have direct quotes from sources you can cite, within the Wikipedia article!

This article doesn't yet, but we're working on it! See more info or our list of citable articles . Related top topics Chinook salmon Did you know ... the Buis (pictured) was first adapted for use as a fishing vessel in the Netherlands , after the invention of gibbing made it possible to preserve herring at sea? the Swedish-Norwegian Union Jack of 1844 (pictured) became so unpopular that it was contemptuously nicknamed the Sillsalaten, after a colorful dish of pickled herring , red beets and apples ? Reaper , a 105-year-old historic Fifie herring drifter , nearly sank off the north east coast of England after being restored and put back into service as a museum ship ? For the surname, see Herring (surname) . Herring Early Eocene to Present [1] Atlantic Herring Clupea pallasii Herring is an oily fish of the genus Clupea, found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea .

[2] Two species of Clupea are recognized, the Atlantic herring (Clupea harengus) and the Pacific herring (Clupea pallasii), each which may be divided into subspecies. Herrings are forage fish moving in vast schools , coming in spring to the shores of Europe and America , where they are caught, salted and smoked. Contents 7 External links Morphology The two species of Clupea belong to the larger family Clupeidae (herrings, shads, sardines, menhadens), which comprises some 200 species, which all share similar features. They are silvery colored fish that have a single dorsal fin , which is soft, without spines. They have no lateral line and have a protruding lower jaw. Their size varies between subspecies: the Baltic herring (Clupea harengus membras) is small, 14 to 18 centimeters, the proper Atlantic herring (C. h.

harengus) can grow to about 46 cm (18 inches) and weigh up 700 g (1.5 pounds ), and Pacific herring grow to about 38 cm (15 inches). Predators Predators of adult herring include seabirds , dolphins , porpoises , striped bass , seals , sea lions , whales . Sharks , dog fish , tuna , cod , salmon , halibut and other large fish also feed on adult herring. Many of these also prey on juvenile herring. Diet See Atlantic herring for videos of feeding juvenile herring, catching copepods . Young herring feed on phytoplankton and as they mature they start to consume larger organisms. Adult herring feed on zooplankton , tiny animals that are found in oceanic surface waters , and small fish and fish larvae. Copepods and other tiny crustaceans are the most common zooplankton eaten by herring. During daylight herring stay in the safety of deep water, feeding at the surface only at night when there is less chance of predation. They swim along with their mouths open, filtering the plankton from the water as it passes through their gills.

Economy Commercial herring catch Herring are an important economic fish. Adults are harvested for their meat and eggs. In Southeast Alaska herring is sold as baitfish . Environmental Defense suggests Atlantic herring (Clupea harengus) as one of the more environmentally responsible fish. [1] Advertisements Cuisine Fried herring with mashed potatoes Herring has been a staple food source since 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled , or cured by other techniques. The fish was sometimes known as "two-eyed steak". Nutrition Herring are very high in the long-chain Omega-3 fatty acids EPA and DHA . [3] They are a source of vitamin D. Large Baltic herring slightly exceeds recommended limits with respect to PCB and dioxin .[citation needed] Nevertheless, the health benefits from the fatty acids are possibly more important than the risk from dioxins. However, this has not been proved and is based solely on theory - one needs to be aware that dioxins are carcinogenic agents.

Some sources point out that cancer-reducing effect of omega-3 fatty acids is statistically stronger than the cancer-causing effect of PCBs and dioxins [4] , but there is lack of scientific evidence to back this up. The contaminant levels depend on the age of the fish which can be inferred from their size. Baltic herrings larger than 17 cm may be eaten twice a month, while herrings smaller than 17 cm can be eaten freely. [5] Pickled herring Pickled herring, sour cream and chopped Chives , potatoes and an egg half served at midsummer. Pickled herring is a delicacy in Europe, and has become a part of Baltic, Scandinavian, German, Eastern Slavic and Jewish cuisine. Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added. In recent years also other flavors have been added due to foreign influences. However, the tradition is strong in Sweden.

Onion, sherry, mustard and dill are some of the traditional flavourings. Very small quantities of the exotic flavourings are sold. An overwhelming majority of Swedes prefers the traditional flavourings. In Scandinavia, once the pickling process is finished and depending on which of the dozens of classic herring flavourings (mustard, onion, garlic, lingonberries etc.) are selected, it is eaten with dark rye bread, crisp bread, sour cream, or potatoes. This dish is common at Christmas, Easter and Midsummer , where it is eaten with akvavit . In the Middle Ages the Dutch developed a special treat known in English as soused herring or rollmops. Pickled herring is common in Russian cuisine , where it can be served as simple as just cut into pieces seasoned with sunflower oil and onions , or can be part of herring salads , which are usually prepared with vegetables and seasoned with mayonnaise dressing. [6] Pickled herrings are common in Ashkenazi Jewish cuisine, perhaps best known for forshmak salad known in English simply as "chopped herring". In Poland it is known as "Sledzie".

Pickled herring can also be found in the cuisine of Hokkaidō in Japan , where families traditionally preserved large quantities for winter. Rollmops For more details on this topic, see Rollmops . The word Rollmops, borrowed from German , refers to a pickled herring fillet rolled (hence the name) into a cylindrical shape around a piece of pickled gherkin or an onion . Fermented In Sweden, Baltic herring ("Strömming") is fermented to make surströmming . Raw Raw herring roe is often used for sushi or eaten by itself A typical Dutch delicacy is Hollandse Nieuwe (Dutch New), which is raw herring from the catches around the end of spring and the beginning of summer. This is typically eaten with raw onion. Hollandse nieuwe is only available in spring when the first seasonal catch of herring is brought in. This is celebrated in festivals such as the Vlaardingen Herring Festival and Vlaggetjesdag in Scheveningen . The new herring are frozen and enzyme-preserved for the remainder of the year. The first barrel of Hollandse Nieuwe is traditionally sold at auction for charity.

Herring is also canned and exported by many countries. A sild is an immature herring that is canned as sardines in Iceland, Sweden, Norway or Denmark . Very young herring are called whitebait and are eaten whole as a delicacy. Other means Dutch street-side herring stall Medieval herring fishing in Scania (published 1555). In Scotland the herring is traditionally filleted and after being coated in seasoned pin-head oatmeal is fried in a pan with butter or oil. This dish is usually served with "crushed" buttered boiled potatoes. A kipper is a split and smoked herring, a bloater is a whole smoked herring and a buckling is a hot smoked herring with the guts removed. All are staples of British cuisine . According to George Orwell in The Road to Wigan Pier , the Emperor Charles V erected a statue to the inventor of bloaters. In Northfield , Minnesota , kippered herring is a popular pizza topping. Smoked herring is a traditional meal on the Danish island in the Baltic Sea, Bornholm.

This is also the case in Sweden where You also can get hard fried/smoked "Strömming" named "Sotare" in places like Skansen , Stockholm. In Sweden, herring soup is also a traditional dish. In Southeast Alaska , western hemlock boughs are cut and placed in the ocean before the herring arrive to spawn. The fertilized herring eggs stick to the boughs, and are easily collected. After being boiled briefly the eggs are removed from the bough. Herring eggs collected in this way are eaten plain or in herring egg salad . This method of collection is part of Tlingit tradition. See also Underwater video (looping) of a school of Atlantic herring Clupea harengus on its migration to their spawning grounds in the Baltic Sea .

Question: What small, oily fish, of which there are 15 species, found in the shallow, temperate waters of the North Atlantic, the Baltic Sea, the North Pacific, and the Mediterranean, move in vast schools, coming in spring to the shores of Europe and America?
Answer: Herring