HERRING The Atlantic herring is a small ocean fish found throughout the Northern Atlantic Ocean. Herring are brightly colored fish with a steel blue to blue green back and bright silver-colored sides and belly. Herring are primarily vegetarians that feed on plankton, and travel in large schools of similar sized fish. Along the northeastern U.S. coast, herring are found in continental shelf waters from the Gulf of Maine to southern New England and the Mid-Atlantic States. Mature adult herring average about one pound and seldom exceed 1.5 pounds or 15 to 18 inches in length. Herring are abundant and readily available. A 1998 National Marine Fisheries Service report on the status of the fishery resources of the northeastern U.S. characterized herring as an under-exploited resource in this area. Sea herring are generally harvested in the Northeast in the summer and mid-fall with net gear such as purse and stop seines and weirs and in the winter by mid-water trawling. In New York, most of the herring catch is harvested during the winter and early spring from November to April. Herring has been an important source of relatively inexpensive food for both Europeans and North Americans for centuries. The canned sardines that almost everyone is familiar with are actually small immature herring that are one to two years old. In the Northeast, the sardine harvesting and canning industries are concentrated in Maine. Other herring products that are popular and widely consumed in both Europe and the U.S. include smoked herring products such as kippers, and a variety of pickled herring products such as Bismarck herring, roll-mops, and herring in sour cream and wine sauces. In fact, more effort and ingenuity has probably been devoted to developing methods to preserve herring by salting, smoking or pickling than for any other species of fish, and a full description of all of the herring "cures" that have been developed could easily fill an entire book. Here in the U.S. you're as likely to find these herring products at the deli counter as in your neighborhood seafood store. Although many consumers are familiar with cured herring products, fresh herring is not a common item in most fresh seafood counters. Herring are one of the fattier fish species, which gives them a full flavor and soft flesh. For traditional smoked and pickled herring products, herring with a fat content of at least 10 percent are needed to produce a top quality product. To maintain their quality, fresh herring should be handled carefully and iced quickly. Fresh whole herring are found in the marketplace most frequently, and many retailers will clean, fillet or split them for their customers. For the nutrition conscious consumer, herring is a great choice. Herring are high in protein, have a moderate amount of fat and are an excellent source of omega-3 fatty acids. Herring are also a reasonable source of B-complex vitamins and trace minerals. Fresh herring are traditionally prepared by frying, broiling, grilling or baking which are the cooking methods of choice for the fattier, full-flavored fish species. Herring is one species of fish that is found in the cuisine of many different countries. In Scotland, herring are rolled in course oatmeal and fried. In a Russian dish, herring are mixed with boiled potatoes, apples, and onions and baked in sour cream. The Dutch have a special affection for herring, and a batch of the first herring of the season are sent directly to the Queen. A traditional Dutch herring recipe is prepared by layering chunks of herring with an egg, potato and yogurt mixture that is then oven baked. Herring can also be broiled or grilled using marinades or sauces that complement the full flavor and soft texture of this unique fish. |
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Other full flavored softer textured fish which may be substituted for Herring in some recipes are: Shad, Mackerel, Mullet, or Small Bluefish.
