Herring

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The herring is a marine herd fish that belongs to the Herring family. It is distributed in the Arctic Ocean and the Atlantic Ocean. The herring inhabits the coastal areas of the water basins. Its length reaches 50-55 cm and its weight can reach 2.5 kg. The body of this species of fish is laterally flattened, covered with large but very easily falling scales. Herring live up to 20 years, and sexual maturity occurs one to 4-5 years.

The herring feeds on plankton, and the adults also feed on small fish. In the Arctic, fish spawn in the spring, and in other parts of the world it depends on temperature conditions.

Herring is an extremely common fish, and its price and useful qualities are in perfect proportion - it is much cheaper than salmon, for example, and on the other hand the health benefits of both fish are almost the same. In the shops in Bulgaria it can be found for BGN 6 per kg.

Cooking herring

In Scandinavia, this is one of the most prized fish, and in Sweden you can try in all sorts of variants - a salad with boiled potatoes, as well as served on thin and crispy bread. It is important to note that herring is an integral part not only of Scandinavian cuisine, but also of Scandinavian culture in general.

In most Swedish homes, herring is served as a main course, and its use as a side dish is an unacceptable mistake. Indeed, there are countless recipes for herring - in wine sauce, with onions, mustard, beets and blackcurrants - these are some of the most delicious species that can be found.

Fermented Baltic is very popular in northern Sweden and in the Swedish part of Lapland herring. It has a very strong sour smell, which is why it is prepared outdoors, most often in August and is usually sold canned.

It is prepared as follows - salted herring is placed in a barrel to stand there for about 2 months, then moved to cans, where the decay process must continue. It stays like this for 6 to 12 months and then spreads in the shops.

A curious fact is that the fermented Baltic herring it is so much a part of Swedish culture that it has a museum on the island of Skepsmalen. Visitors can learn many things about the history of herring and various techniques for its preparation.

Herring has fatty and tasty meat that can be eaten fresh, salted, smoked or canned. In our country, herring is imported frozen or salted. Herring can be baked in a pan or grill, baked in foil with vegetables, marinated raw, dried as an addition to salads or other dishes, cooked in soup, steamed.

We present you a very appetizing recipe for roasted herring with basil.

Required products: are several fillets herring, 1 bunch basil, 1 lemon, 1 tsp. honey, 4 tbsp. olive oil and 2 tbsp. wholemeal mustard

Method of preparation: The grill heats up strongly. The fillets are drizzled with olive oil and baked for 5-6 minutes. For the dressing, beat the honey, mustard, lemon peel and lemon juice, adding the remaining olive oil. When the fish is ready, sprinkle with the dressing.

It should be noted that herring is the main part of the world-famous Russian herring. This is a traditional Russian dish that is prepared in different ways.

The necessary products for pickled herring: 500 g herring fillets, 1 lemon, 2 bay leaves, 1 tsp. vinegar, 1 tsp. sugar, 1 tsp. salt, 5 grains of black pepper. Corrections that can be further added to taste are dill, coriander, a little curry, mustard and cloves.

Method of preparation: Put the spices and the juice of half a lemon in 500 ml of hot water and bring the marinade to a boil again, then allow to cool to room temperature. The fillets herring arrange in a suitable container and pour over the cooled marinade. Allow the fish to stand for 24 hours outside the refrigerator. Then place in the refrigerator, adding the lemon, cut into thin slices.

Herring is best consumed on the third day, served with vodka or prepared on a salad. The herring is used to garnish pancakes or simply served with sandwiches with butter and mustard. It can also be served garnished with grated yellow cheese or boiled eggs.

Benefits of herring

Herring is an extremely useful food. It is very easily absorbed by the body and is an incredible source of valuable protein, iodine, calcium, phosphorus, potassium, zinc, magnesium, sodium, fluorine. Herring meat contains about 25% fat, 20% protein, vitamins D, PP, A and B 12. The proteins in herring include essential amino acids.

According to some studies, herring has the ability to reduce some of the symptoms of psoriasis, improve vision and brain function. Fish oil has been proven to be 5 times more effective than vegetable oils.

Herring increase the presence in the body of the so-called. good cholesterol. Herring oil also reduces the size of fat cells, which in turn reduces the likelihood of developing type 2 diabetes.

Another study found that herring is the most useful food for the winter, which contains useful fatty acids and improves the vital functions of the body during the cold winter months.

Regular consumption of herring not only helps reduce bad cholesterol, but also strengthens the walls of blood vessels. This, in turn, means a significant reduction in the risk of cardiovascular disease and atherosclerosis. According to experts, it is the meat of herring that can perfectly replace some of the most expensive fish, such as salmon.

Regular consumption of fresh, slightly salted herring improves the condition of the bile, liver and pancreas. Herring is extremely important for the normal production of sex hormones.