Herring are various species of forage fish belonging to the order Clupeiformes that often move in large schools around fishing banks and near the coast, particularly in the temperate North Atlantic and North Pacific, as well as the Baltic Sea and the coasts of South America. Three species of the genus Clupea make up about 90 percent of all herring caught in fisheries, with the Atlantic herring alone accounting for more than half of the total catch, and further herring species live in the Arabian Sea, the Indian Ocean and the Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and the study of herring stocks was fundamental to the development of fisheries science in the early twentieth century; these oily fish have a long history as an important food fish, commonly prepared salted, smoked or pickled, and in the United Kingdom they were historically called silver darlings in recognition of their cultural and economic importance to fishing communities.
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Herring
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Source Ashkenazi Jewish Cuisine (Wikipedia)
Source Danish Cuisine (Wikipedia)
Source Dressed herring (Wikipedia)
Source Dutch Cuisine (Wikipedia)
Source Forshmak (Wikipedia)
Source Norwegian Cuisine (Wikipedia)
Source Pickled herring (Wikipedia)
Source Sol over Gudhjem (Wikipedia)
Source Surstromming - Wikipedia
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1. Herring (Wikipedia)
https://en.wikipedia.org/wiki/Herring (allergen)Quote, https://en.wikipedia.org/wiki/Herring (allergen)
Herring are various species of forage fish, belonging to the order Clupeiformes.
Dressed herring (Wikipedia)
Used By: Dressed herring, Infobox main_ingredient field: Herring, vegetables (potatoes, carrots, beetroots), onions, mayonnaiseView the Source Sol over Gudhjem (Wikipedia)
Used By: Sol over Gudhjem, Infobox main_ingredient field: Rugbrød, smoked herring, chives, egg yolkView the Source Surstromming - Wikipedia
Used By: Surströmming, lead paragraphQuote, Used By: Surströmming, lead paragraph
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is a lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century.
Pickled herring (Wikipedia)
Used By: Pickled Herring, lead paragraphQuote, Used By: Pickled Herring, lead paragraph
Pickled herring is a traditional way of preserving herring as food by pickling or curing.
Forshmak (Wikipedia)
Used By: Forshmak, lead paragraphQuote, Used By: Forshmak, lead paragraph
Forshmak (Yiddish: פֿאָרשמאַק, Russian: форшмак), or vorschmack, from German Vorgeschmack ("foretaste") or Vorspeise ("appetizer"), also known as chopped herring, is a traditional dish of Ashkenazi Jewish cuisine, particularly associated with the Jewish communities of Eastern Europe, including Poland, Lithuania, Ukraine, and Russia.
Dutch Cuisine (Wikipedia)
Used By: Dutch Cuisine, Wikipedia article textQuote, Used By: Dutch Cuisine, Wikipedia article text
It created a booming export industry for and a monopoly in soused herring (Dutch: maatjesharing), and sat the foundation for the later seafaring and colonial Dutch Empire.
Danish Cuisine (Wikipedia)
Used By: Danish Cuisine, Wikipedia article textQuote, Used By: Danish Cuisine, Wikipedia article text
The meal begins with seafood, usually pickled herring, or another herring dish.
Ashkenazi Jewish Cuisine (Wikipedia)
Used By: Ashkenazi Jewish Cuisine, Wikipedia article textQuote, Used By: Ashkenazi Jewish Cuisine, Wikipedia article text
Vorschmack or gehakte hering (chopped herring), a popular appetizer on Shabbat, is made by chopping skinned, boned herrings with hard-boiled eggs, sometimes onions, apples, sugar or pepper and a dash of vinegar.
Norwegian Cuisine (Wikipedia)
Used By: Norwegian Cuisine, Wikipedia article textQuote, Used By: Norwegian Cuisine, Wikipedia article text
A large number of fish dishes are popular today, based on such species as salmon, cod, herring, sardine, and mackerel.
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