Fresh herring ranges from delicately flavored small fish to larger fish with a fuller, “oilier” flavor. Otherwise, flavor and texture depend on how the herring has been prepared — whether pickled, smoked or salted.Fresh, whole herring should be bright with hard bellies. Scales are large, loosely attached and cover the entire body. The meat of fresh herring is off-white and soft; sardines range from light to dark brown, with small bones visible; kippers are clear, light meat without bones.
Though fresh herring can be cooked in nearly any fashion except poaching or steaming, it’s rare to find well-handled fresh product in the United States. Most of the herring eaten here is in canned, pickled or smoked form. Because of the high oil content, herring is a good candidate for smoking, and the fish’s soft meat firms up if pickled in brine. The Scots fry fresh herring, rolling it in coarse oatmeal first.
Canada, Iceland, Japan, Norway, Russia, UK, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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