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Herring Recipes and Information


General Information about herring plus herring recipes



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Fishing Waters

Although herring is a  round bodied fish belonging to the family Clupeidae, they generally have a slim, cylindrical shape with a silvery skin tinged with blue/green tones  and no scales.


They are a seawater (marine) fish found in the North Atlantic, the Baltic Sea, the North Pacific and the Mediterranean. Classed as an "oily" fish,  herring are relatively small fish reaching sizes of  approximately 26cm/10-inches long and up to 450g/1lb in weight though some can grow slightly larger.


In  Europe and America they are often salted and smoked. Pickled herring is a popular item in Europe including preparations such as such as roll mops and soused,  and in the Jewish cuisine. Also popular in Europe, kippers are split, smoked herring, bloaters are whole smoked herrings, and buckling are gutter hot smoked herrings.


Suitable substitutes for herring: Mackerel, Sardines, Pilchards and Trout.

Serving allowance per person:  Allow 1 herring per person for a main course


Herring with Mustard   HT  MC    15mins

Jellied  Fish Mould   CD  MC  15mins plus chilling   February 2003

Scottish Herring in Oatmeal   HT   MC  British    20mins       

Cidered Herrings   HT   MC  British   25mins

Devilled Herrings   HT   MC     25mins

Grilled Herrings   HT     MC   25mins

Herring with Spinach     HT     MC     British     30mins        

Potted Herrings in Guiness   CD    MC     Irish       30mins plus cooling       

Spiced Herring    CD  MC  Finnish  30mins plus marinating       April  2007

Soused Herring   CD  British  60mins plus cooling


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Main equipment required to prepare fresh fish


Large and small sharp knives

Chopping board

De-scaler (optional)


Related Recipes and Information

Cuts of fish

General Fish Prep & Cooking Times

Information about individual types of fish

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes


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