{"id":5225,"date":"2021-06-21T15:11:15","date_gmt":"2021-06-21T15:11:15","guid":{"rendered":"https:\/\/enorcerna.com\/wiki\/definition\/herring-2\/"},"modified":"2021-06-21T15:11:15","modified_gmt":"2021-06-21T15:11:15","slug":"herring-2","status":"publish","type":"post","link":"https:\/\/enorcerna.com\/wiki\/definition\/herring-2\/","title":{"rendered":"herring"},"content":{"rendered":"
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The notion of herring<\/strong> comes from occitan arenc<\/em>, in turn derived from Old High German hering<\/em>. East word<\/strong>, meanwhile, comes from the Germanic harenga<\/em>.<\/p>\n

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

\"Fish\"<\/p>\n

Herring is a fish consumed in many countries.<\/p>\n<\/div>\n

Herring characteristics<\/h2>\n

There are some species<\/strong> 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.<\/p>\n

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<\/strong>.<\/p>\n

These fish live mainly in the northern part of the Atlantic Ocean<\/strong>. They gather in broad shoals and swim in waters<\/strong> shallow.<\/p>\n

Classification according to species<\/h2>\n

The scientific name of the gender<\/strong> that gathers the herrings is Clupea<\/strong>. The species Clupea harengus<\/strong> is colloquially known as common herring<\/strong> or Atlantic herring<\/strong>.<\/p>\n

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

\"German<\/p>\n

The rollmops is typical of German gastronomy.<\/p>\n<\/div>\n

Herring in gastronomy<\/h2>\n

The human being<\/strong> has included herring in its diet for thousands of years. There are multiple forms of preparation, which vary by region.<\/p>\n

It is a fish that has a high level of vitamin D<\/strong>. His meat<\/strong> it also contains a high amount of Omega-3 fatty acids<\/strong>.<\/p>\n

The breaded herring fillet<\/strong> it is consumed in the Scottish territory, for example. On countries<\/strong> What England<\/strong>, Sweden<\/strong> Y Denmark<\/strong>, meanwhile, it is consumed Kipper<\/strong>.<\/p>\n

The dried herring<\/strong> is popular in Dominican Republic<\/strong> Y Philippines<\/strong>. The matjes<\/strong>, on the other hand, is the cured herring<\/strong> on brine<\/strong> or marinated<\/strong>, traditional in Holland<\/strong>, Sweden<\/strong> Y Germany<\/strong>.<\/p>\n

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

Some traditional dishes and typical foods<\/h2>\n

On Sweden<\/strong> he is famous surstr\u00f6mming<\/strong>, 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<\/strong>, herring is canned, where it continues its fermentation by action of bacteria of the genus Haloanaerobium<\/strong>.<\/p>\n

A peculiarity of surstr\u00f6mming is its odor<\/strong> fetid. That is why it is common for it to be consumed outdoors.<\/p>\n

On England<\/strong>, the salted and smoked herring<\/strong> lets prepare kipper<\/strong>. The labskaus<\/strong>, 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<\/strong>.<\/p>\n

Also in Germany<\/strong> is served rollmops<\/strong>, a herring fillet that is wrapped around a cucumber in vinegar<\/strong> or other ingredient. The usual thing is to accompany it with onion rings.<\/p>\n<\/p><\/div>\n\n\n

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The notion of herring comes from occitan arenc, in turn derived from…<\/p>\n","protected":false},"author":1,"featured_media":5226,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-definition"],"_links":{"self":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/posts\/5225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/comments?post=5225"}],"version-history":[{"count":0,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/posts\/5225\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/media\/5226"}],"wp:attachment":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/media?parent=5225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/categories?post=5225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/tags?post=5225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}