Herring? What kind of fish is herring? A look at pickled, marinated, smoked and kippered herrings

This huge family of saltwater fish has over a hundred varieties. Gigantic schools and can be found in the cold waters of the North Atlantic and Pacific oceans.   Shop Marina Market's great selection and variety of Herring 
Two of the most popular members of this family in the United States are the American shad and the alewife, both of which like Salmon, are anadromous, meaning that they migrate from their saltwater habitat to spawn in fresh water.

Herring are generally small (ranging between 1/4 and 1 pound) and silvery. However, the American larger (3 to 5 lb) shad,  is prized for its eggs (shad roe).

SARDINES, are young herring. Fresh herring are only available during the spring on both the Pacific and Atlantic coasts. When fresh, the high-fat herring has a fine, soft texture that is suited for baking, sautéing and grilling.

The herring's flesh becomes firm when cured by either pickling, salting, smoking or a combination of those techniques. There are many flavor variations of prepared herring.

Bismarck herring are unskinned fillets that have been cured in a mixture of vinegar, sugar, salt and onions.

Rollmops are Bismarck herring fillets wrapped around a piece of pickle or onion and preserved in spiced vinegar.

To pickle or marinate herring  vinegar and spices are added before being bottled in either a sour-cream sauce or a wine sauce. 

Kippered herring (also called kippers) are split, then cured by salting, drying and cold-smoking.

Bloaters are larger than kippers but treated in a similar manner. They have a slightly milder flavor due to a lighter salting and shorter smoking period. Their name comes from their swollen appearance.

Schmaltz herring are mature, higher-fat herring that are filleted and preserved in brine.

The reddish Matjes herring are skinned and filleted before being cured in a spiced sugar-vinegar brine.


© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Read More http://www.epicurious.com/tools/fooddictionary/entry?id=2942#ixzz0iyEqcuMc

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