herring

 

common name for members of the large, widely distributed family Clupeidae, comprising many species of marine and fresh-water food fishes, including the sardine (Sardinia), the menhaden (Brevoortia), and the shad (Alosa). Herrings are relatively small but very abundant; they swim in huge schools, feeding on plankton and small animals and plants. The adult common herring, Clupea harengus, found in temperate and cold waters of the North Atlantic, is about 1 ft (30 cm) long with silvery sides and blue back. It lays up to 30,000 eggs, which sink to the sea bottom and develop there; the young mature in three years. Other species lay their eggs in seaweed in shallow waters, and still others, the anadromous types, spawn in large rivers. Best known of these is the American shad, Alosa sapidissima. Another common anadromous herring is the alewife, A. pseudoharengus (15 in./37.5 cm), found along the Atlantic coast from Nova Scotia to South Carolina and landlocked in Lake Ontario and the Finger Lakes of New York. The menhaden is an extremely abundant species of the Atlantic coast of North America. It was used by Native Americans to fertilize their cornfields (its name is the Narraganset word for “fertilizing”); a billion pounds of menhaden per year is converted into oil and fish meal. The skipjack, a streamlined, steel-blue herring 15 in. long, is found in the Mississippi River and the Gulf of Mexico. Its name, which is also applied to the much smaller and unrelated silversides and to a much larger and unrelated bonito (see tuna), describes any fish with a habit of leaping clear of the water. Of the smaller food herrings and related species, the anchovies and sardines are the most important. The American anchovies, Engraulis encrasicholus, belong to the closely related family Engraulidae, are about 4 in. (10 cm) long, inhabit warm seas, and are chiefly valuable as food for other fishes. Spanish and Italian anchovies, found in the Mediterranean and nearby Atlantic, are cured by a process involving fermentation; the small European herrings (called sprats, or brislings) are cured without fermentation and are sold as Norwegian, or Swedish, anchovies and sardines. The name sardine is also applied to various small fish packed with oil or sauce in flat cans. The true sardine from France, Spain, and Portugal is usually the young pilchard (Sardinia pilchardus) of Mediterranean and Atlantic coastal waters. Sardine fishing and canning are an important industry in Maine, where small herrings are used, and in California, where the sardine is a species closely related to the European pilchard. The larger herrings are dried, smoked, salted, or pickled and sold in nearly all parts of the world under such names as bloaters, kippers, and red herrings. The name sprat is sometimes applied to certain American species of commercial herring. Herrings are classified in the phylum Chordata, subphylum Vertebrata, class Osteichthyes, order Clupeiformes, family Clupeidae.

Herring
Atlantic Herring
Scientific classification
Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Clupeiformes Family: Clupeidae Genus: Clupea Linnaeus, 1758
Species
Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata

Herrings are small oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic, the Baltic Sea, the North Pacific, and the Mediterranean. There are 15 species of herring, the most abundant of which is the Atlantic herring (Clupea harengus).^{[citation needed]} Herrings move in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted and smoked in great quantities. Canned "sardines" (or pilchards) seen in supermarkets may actually be sprats or round herrings.

Morphology

All of the 200 species in the family Clupeidae share similar distinguishing features. They are silvery colored fish that have a single dorsal fin. Unlike most other fish, they have soft dorsal fins that lack spines, though some species have pointed scales that form a serrated keel. They have no lateral line and have a protruding lower jaw. Their overall size varies from species to species: the Baltic herring is small, usually about 14 to 18 centimeters in length, the Atlantic herring can grow to about 46 cm (18 inches) in length and weigh up to 1.5 pounds (700 g), Pacific herring grow to about 38 cm (15 inches).

Predators

Predators of adult herring include seabirds, dolphins, porpoises, seals, sea lions, whales, and humans. Large fish such as sharks, dog fish, tuna, cod, salmon, halibut and other large fish also feed on adult herring. Many of these organisms also prey on juvenile herring.

Diet

Young herring feed on phytoplankton and as they mature they start to consume larger organisms. Adult herring feed on zooplankton, tiny animals that are found in oceanic surface waters, and small fish and fish larvae. Copepods and other tiny crustaceans are the most common zooplankton eaten by herring. During daylight herring stay in the safety of deep water, feeding at the surface only at night when there is less chance of predation. They swim along with their mouths open, filtering the plankton from the water as it passes through their gills.

Economy

Herring are an important economic fish. Adult fish are harvested for their meat and eggs. In Southeast Alaska herring is sold as baitfish. Environmental Defense suggests Atlantic herring (Clupea harengus) may be the most ecological choice for eating.

Cuisine

Herring has been a known staple food source since 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as two-eyed steak.

Nutrition

Herring are very high in healthy long-chain Omega-3 fatty acids, EPA and DHA. They are a good source of vitamin D. They are also very low in the toxins PCBs, dioxins, and mercury.

Baltic herring slightly exceeds recommended limits with respect to dioxin.^{[citation needed]} Nevertheless, the health benefits from the fatty acids are more important than the theoretical risk from dioxin.

Pickled herring

Pickled herring is a popular traditional Scandinavian delicacy. Most home cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar/salt/sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added.

Once the pickling process is finished and depending on which of the dozens of classic herring flavorings are selected, it is usually enjoyed with dark rye bread, crisp bread, or potatoes. This dish is a must at Christmas and Midsummer, where it is enjoyed with schnapps.

In the Middle Ages the Dutch developed a special treat known in English as soused herring.

Pickled herrings are also common in Ashkenazi Jewish cuisine, perhaps best known for forshmak salad known in English simply as "chopped herring".

Pickled herring can also be found in the cuisine of Hokkaidō in Japan, where families traditionally preserved large quantities for winter.

Rollmops

For more details on this topic, see Rollmops.

The word Rollmops, borrowed from German, refers to a pickled herring fillet rolled (hence the name) into a cylindrical shape around a piece of pickled cucumber or an onion.

Fermented

In Sweden, Baltic herring is fermented to make surströmming.

Raw

A typical Dutch delicacy is raw herring (Hollandse Nieuwe). This is typically eaten with raw onions. Hollandse nieuwe is only available in spring when the first seasonal catch of herring is brought in. This is celebrated in festivals such as the Vlaardingen Herring Festival. The new herring are frozen and enzyme-preserved for the remainder of the year.

Herring is also canned and exported by many countries. A sild is an immature herring that are canned as sardines in Iceland, Sweden, Norway or Denmark.

Very young herring are called whitebait and are eaten whole as a delicacy.

Other means

A kipper is a split and smoked herring, a bloater is a whole smoked herring, and a buckling is a hot smoked herring with the guts removed. All are staples of British cuisine. According to George Orwell in The Road to Wigan Pier, the Emperor Charles V erected a statue to the inventor of bloaters.

In Scandinavia, Herring soup is also a traditional dish.

In Southeast Alaska, western hemlock boughs are cut and placed in the ocean before the herring arrive to spawn. The fertilized herring eggs stick to the boughs, and are easily collected. After being boiled briefly the eggs are removed from the bough. Herring eggs collected in this way are eaten plain or in herring egg salad. This method of collection is part of Tlingit tradition.

Herring lore

Figuratively, a red herring is a false lead in a mystery. In this context, red means smoked, and a smoked herring has such a strong smell that it can be used to create a false scent that causes hunting dogs to lose a track.

See Atlantic herring for videos of feeding juvenile herring, catching copepods.

Herrings in popular culture

Herrings are focus of many jokes as a result of a scene in Monty Python and the Holy Grail, where the Knights who say Ni ask King Arthur to "cut down the mightiest tree in the forest with... a herring".

See also

• Underwater video (looping) of a school of Atlantic herring Clupea harengus on its migration to their spawning grounds in the Baltic Sea.
• Soused herring

References

• "Clupea". FishBase. Ed. Ranier Froese and Daniel Pauly. January 2006 version. N.p.: FishBase, 2006.
• O'Clair, Rita M. and O'Clair, Charles E., "Pacific herring," Southeast Alaska's Rocky Shores: Animals. pg. 343-346. Plant Press: Auke Bay, Alaska (1998). ISBN 0-9664245-0-6

External links

• clupea.net
• Herring "communicate" by flatulence from newscientist.com
• Atlantic Herring from the Gulf of Maine Research Institute

nds-nl:Heern (visk)

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