Herring is a fish consumed in many countries.
The notion of herring comes from the Occitan arenc , in turn derived from Old High German hering . This word , meanwhile, comes from the Germanic harenga .
Herring is a saltwater fish whose body is about twenty-five centimeters long. Herrings are teleosts (that is, they have a skeleton that is completely ossified) and physostomes (they have fins whose rays are flexible and soft).
Herring characteristics
There are several species of herring, so the characteristics of these animals may be different from each other. At a general level, however, it can be said that herrings have a compact body and a small mouth with teeth that can be seen in both jaws.
Herrings have a silver color in the belly area and a bluish tone on top. In the spawning season, they display a golden line that runs across their body.
These fish live mainly in the northern part of the Atlantic Ocean . They group in large schools and swim in shallow waters .
Classification according to species
The scientific name of the genus that includes herring is Clupea . The species Clupea harengus is known colloquially as common herring or Atlantic herring .
The Clupea pallasii pallasii , meanwhile, is the Pacific herring . It is interesting to note that the fish that make up the family group Chirocentridae are also named herrings, more precisely as wolf herrings .
Rollmops is typical of German gastronomy.
Herring in gastronomy
Humans have included herring in their diet for thousands of years. There are multiple ways of preparation, which vary depending on the region.
It is a fish that has a high level of vitamin D. Its meat also contains a high amount of omega 3 fatty acids .
Breaded herring fillet is consumed in Scotland, for example. In countries like England , Sweden and Denmark , meanwhile, smoked herring is consumed.
Dried herring is popular in the Dominican Republic and the Philippines . Matjes , on the other hand, is brine- cured or marinated herring , traditional in Holland , Sweden and Germany .
Pickled herring is popular in many nations on the European continent. At this point it is important to mention that, in Spain , the pickle made with common sardine ( Sardina pilchardus ) is called herring.
Some traditional dishes and typical foods
In Sweden, surströmming is famous, a term that refers to fermented herring. The specimens are captured in spring and left to ferment in barrels for about two months. After this time , the herring is canned, where it continues its fermentation by the action of bacteria of the Haloanaerobium genus.
A peculiarity of surströmming is its foul smell . That is why it is common to consume it outdoors.
In England , salted and smoked herring is used to prepare kipper . Labskaus , on the other hand, is a German dish that includes the aforementioned matjes (herring in brine), salted beef, onion, cucumber and beet, ingredients that are processed to form a paste .
Also in Germany, rollmops are served, a herring fillet that is rolled around a pickled cucumber or another ingredient. The usual thing is to accompany it with onion rings.