herring

The notion of herring comes from occitan arenc, in turn derived from Old High German hering. East word, meanwhile, comes from the Germanic harenga.

A herring is called fish of salt water whose body has a length of about ten inches. Herring are teleosts (that is, they present a skeleton that is totally ossified) and physostomes (They have fins whose spokes are flexible and soft).

Herring is a fish consumed in many countries.

Herring characteristics

There are some species herring, with which the characteristics of these animals may be different from each other. At a general level, however, it can be said that herring have a compact body and small mouth with teeth that can be seen on both jaws.

Herring have a silver color in the belly area and a bluish hue above. In the spawning season, they display a golden line running through their Body.

These fish live mainly in the northern part of the Atlantic Ocean. They gather in broad shoals and swim in waters shallow.

Classification according to species

The scientific name of the gender that gathers the herrings is Clupea. The species Clupea harengus is colloquially known as common herring or Atlantic herring.

The Clupea pallasii pallasii, meanwhile, is the Pacific herring. It is interesting to note that the fish that make up the group family Chirocentridae they are also named as herrings, more precisely as wolf herring.

The rollmops is typical of German gastronomy.

Herring in gastronomy

The human being has included herring in its diet for thousands of years. There are multiple forms of preparation, which vary by region.

It is a fish that has a high level of vitamin D. His meat it also contains a high amount of Omega-3 fatty acids.

The breaded herring fillet it is consumed in the Scottish territory, for example. On countries What England, Sweden Y Denmark, meanwhile, it is consumed Kipper.

The dried herring is popular in Dominican Republic Y Philippines. The matjes, on the other hand, is the cured herring on brine or marinated, traditional in Holland, Sweden Y Germany.

The pickled herring result popular in many nations of the European continent. At this point it is important to mention that, in Spain, is called herring to the pickle made with common sardine (Sardina pilchardus).

Some traditional dishes and typical foods

On Sweden he is famous surströmming, a term that refers to fermented herring. The specimens are caught in spring and left to ferment in barrels for about two months. Past this weather, herring is canned, where it continues its fermentation by action of bacteria of the genus Haloanaerobium.

A peculiarity of surströmming is its odor fetid. That is why it is common for it to be consumed outdoors.

On England, the salted and smoked herring lets prepare kipper. The labskaus, on the other hand, it is a German dish that carries the aforementioned matjes (herring in brine), salted beef, onion, cucumber and beet, ingredients that are processed to form a pasta.

Also in Germany is served rollmops, a herring fillet that is wrapped around a cucumber in vinegar or other ingredient. The usual thing is to accompany it with onion rings.