Mistaken for sardines, the herring They are one of the most precious fish in history. Pickled, raw or grilled, it is a nutritious food, full of benefits and with a spectacular flavor. What is the secret of success? We tell you everything.
What are herrings?
The herring consist of sardine-like fish and which are found in fresh and salt waters of the Mediterranean Sea and northern Europe. An animal which has been aware of its existence for more than five thousand years. They have a fairly long life, around fifteen years, and measure up to forty centimeters. It is customary that after capturing them it is smoked or pickled to keep their property.
Of smell and taste pulling hardIt is a food full of benefits. Feeding on this product, in any of its forms, provides us with large amounts of nutrients. It is remarkable his high levels of omega-3, a polyunsaturated fat that is very good for our heart. It is also a fish adapted to any type of diet, thanks to its enormous amount of vitamins and proteins.
Multiple ways to consume it
As we have commented, the herring they are usually smoked and pickled, but there are many ways to taste this delicacy. These two forms that we have pointed out are highly recommended as mid-morning snack or as an accompaniment to salads. It is customary in different Scandinavian countries to have a good portion of this pickled food for breakfast every morning.
Although there is some area where crude oil is consumed, it is It is recommended to cook it immediately.. And it is that the longer it is unprepared, it can acquire a spicy taste. To make it in marinade, it must be treated with a mixture of vinegar, salt, bay leaf and pepper. Other ways to prepare this fish is to bake it with herbs and different spices. And, just like sardines, baked or grilled it can be very tasty.
herring vs. sardines
Although they are fish very similar characteristicsthere are notable differences. The first is that, despite being from the same family, sardines belong to the genus Dussumieria, while the herring belong to the so-called clupeidiae. Even so, they are two fatty fish that swim in similar fishing grounds and have a similar physiognomy, highlighting the grayish fins with a touch of blue and black.
Because both animals are almost the same, some fishmongers classify them in the same way. It is very common to see herring labeled as sardines and vice versa. A fact that misleads and that it is alerted by different institutional bodies and associations that defend consumer rights. That is why they recommend making the product clear what is really sold.
A fish loved in all gastronomy
The herring They have been a precious commodity for centuries in different cuisines. exist multiple varieties of recipes They have been passed down from generation to generation, but they have also known how to reinvent themselves and introduce new techniques in their production. In Germany we find rollmops, a recipe very similar to our Gilda, which consists of a marinated herring fillet rolled in a pickle.
In the German country we also find the labskaus. This dish is very popular in the north of the country and consists of a mixture of salted beef, beetroot, mashed potatoes, onion, eggs and marinated herring. But, without a doubt, the most curious dish is the Surstromming, a herring fermented and canned foul-smelling. A particular aroma, similar to old fish or garbage, and which has a very bad reputation in Sweden, its country of origin. Even so, its flavor is hidden in other dishes.
And already on the other side of the Atlantic, more specifically in the Dominican Republic, we find the Locrian. A stewed rice that is usually accompanied by a protein, either meat, mushroom or fish, being the herring one of the same As you have seen, it is a fish with many properties and that goes perfectly with any recipe. Did you know?
