Herring

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Herring is an important seawater fish. Herrings are small (18 - 40 cm; 7 - 16 inch), oily fish, whose flesh and roe is valued for food, Herring can be smoked, canned, pickled, but are also stuffed, baked, broiled, fried, casseroled, marinated and made into salads. There are also several "herring-like" fish, e.g. sea herring in the Pacific. There is also a freshwater variety of herring.

Alternatives: mackerel [1]

References

  1. Ramus Seafood, Herring [1]. Accessed 3 October 2015.

Further Reading

  • Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.