GENERAL: Herring are a dark fleshed, oily fish - not dissimilar to mackerel in some respects - and very rich in omega-3 fatty acids. This means that these silver darlings (as they were once commonly known in parts of the UK) are a particularly healthy type of fish to eat as well as being delicious as it is juicy and succulent, with tons of flavour. They are found in both the Northern Atlantic and Northern Pacific, as well as various offshoots of those oceans, in only slightly different genetic forms. This means that they are available fresh in a wide variety of geographical areas.
PREPARATION:
GENERAL
Herring are a dark fleshed, oily fish - not dissimilar to mackerel in some respects - and very rich in omega-3 fatty acids. This means that these silver darlings (as they were once commonly known in parts of the UK) are a particularly healthy type of fish to eat as well as being delicious as it is juicy and succulent, with tons of flavour. They are found in both the Northern Atlantic and Northern Pacific, as well as various offshoots of those oceans, in only slightly different genetic forms. This means that they are available fresh in a wide variety of geographical areas.
PREPARING HERRING
- Choose fresh herring that are firm and slippery.
- Scaling - Scrape the scales off the herring.
- Gutting - Dispose, except Roe which is full of flavour and worth keeping.
- Head - Remove and dispose.
- Wash and rinse the herring in cold water and dry it lightly with a paper towel.
- Bones - Usually kept as soft and edible, but can fillet, lots of videos.
COOKING: Herring is perhaps best cooked in white wine or light vinegar - the acid flavours suit its rich flesh.
GRILLED HERRING: Grill either European style after marinating in olive oil, chopped onions, chili, salt, pepper, dill, etc.
or grill Japanese style and served with soy souce and wasabe. If you grill it just make sure you use an outdoor BBQ as broiling in the kitchen oven will really stink up the house for many hours.
PICKLED HERRING[/list]