Herring
Herring is one of the most abundant and most fished species in
the world. Prehistoric cave drawings can attest to that fact!
Herring live in tight banks near the surface of the water; this
is how they became victims of over-fishing.
Herring can replace mackerel in most recipes. It is often
marinated, smoked and canned. And there are many other ways you
will find herring on the market including herring rollmop,
flippits, Russian Selodka, kipper and buckling.
Your METRO fishmonger will be glad to order fresh or frozen herring, whole and in fillets, smoked and marinated in many ways. It is only available by special order.
- Herring is delicious grilled, oven-baked or pan-fried.
- Poaching and steaming are not recommended however as the oily flesh of herring is too fragile.
- Be careful not to overcook herring.
- Though the meat of very tasty, it does contain a lot of bones but these are very easy to remove.
Click here for cooking methods and more tips and suggestions !
Herring is a fatty fish. For the weight conscious, cooking in
parchment would be the wisest choice.
Herring is an excellent source of vitamins A, B6, B12 and omega-3.
It also provides generous amounts of phosphorus, potassium, calcium
and selenium.
Fresh fish should be cooked as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh herring
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2 to 3 days
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4 to 6 months
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Cooked herring
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1 to 2 days
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