Cookbook:Herring
| Herring | |
|---|---|
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| Category | Seafood |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Seafood
Herring is a group of small oily fish found in temperate waters.[1][2][3]
Characteristics
[edit | edit source]Herring are small, elongated, silvery fish with fatty flesh (up to 20% fat) and a strong flavor.[4][5][6][7] They typically reach up to 8 ounces (225 g).[4][5] The pin bones are very small, which allows them to break down and become edible during cooking.[3] While they can be cooked from fresh, there is a very long history of salt-curing and smoking or pickling herring, and this is the more common form.
| Variety | Cuisine of origin | Pickled? | Smoked? | Description |
|---|---|---|---|---|
| Bismarck herring | Yes | Single fillets, sometimes cut shorter; pickled in vinegar with onion[6][8] | ||
| Buckling | German | Yes (hot) | Hot-smoked; may be beheaded and gutted[1][6] | |
| Bloaters | Yes (cold) | Whole fish; lightly salted, dried, and lightly cold-smoked; plump-looking; eaten raw or cooked[6][9] | ||
| Red, golden, and silver herring | Yes (cold) | Whole herring; very heavily salted before cold smoking; red is smoked the longest (on the order of weeks), followed by golden, then silver.[6][10][11][12] | ||
| Hareng saur | Yes | Similar to red herring, being salted and smoked, but usually with a milder cure than red herring; typically saltier than kippers and bloaters[13] | ||
| Kipper | Yes (cold) | Gutted and split; relatively lightly salted and cold-smoked[4][6][9] | ||
| Maatjes (Hollandse Nieuwe/New Catch Herring) | Dutch | Young, fatty herring; gibbed (beheaded and cleaned, leaving the pancreas); lightly salted and ripened for hours to days; usually frozen to kill parasites; eaten eaw[14][7] | ||
| Rollmops | Yes | Small herring; cleaned, butterflied, and wrapped around a pickled cucumber; salted overnight and pickled with vinegar and onion.[3][6][8] | ||
| Schmaltz herring | Jewish | Sometimes | Variety of salted herring preparations; may be smoked or not; often sold in oil[15] | |
| Soused herring | Yes | Brined and marinated in a vinegar-based pickling liquid | ||
| Surstomming | Swedish | No | Salted and allowed to ferment; strong odor[2][6][16] | |
| White/salt herring | Yes | Pickled in brine[17] |
Selection and storage
[edit | edit source]Due in part to its high fat content,[4] fresh herring is even more perishable than other fish, so it is not always commonly available.[5] It should have the same markers of quality as other fresh fish, with a fresh smell.[2][3] Cook as soon as possible.[2]
Use
[edit | edit source]As described above, the most common use for herring is to be salted and smoked or pickled.[1][3] Fresh herring is often prepared using dry heat methods, such as grilling, frying, or baking.[2][4][5][6] Herring roe are called kazunoko and eaten in Japan.[3]
Substitution
[edit | edit source]Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e "Herring | Good Food". www.bbcgoodfood.com. Retrieved 2024-11-10.
- ↑ a b c d e f The Culinary Institute of America (CIA); Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
- ↑ a b c d e Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ a b c d Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f g h i Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b Rigby, Graeme (2019-05-20). "ROLLMOPS & BISMARCKS". Rigby’s Encyclopaedia of the Herring. Retrieved 2024-11-11.
- ↑ a b Rigby, Graeme (2019-02-08). "KIPPER". Rigby’s Encyclopaedia of the Herring. Retrieved 2024-11-11.
- ↑ Rigby, Graeme (2019-02-11). "RED HERRING". Rigby’s Encyclopaedia of the Herring. Retrieved 2024-11-11.
- ↑ Rigby, Graeme (2019-02-11). "GOLDEN HERRING". Rigby’s Encyclopaedia of the Herring. Retrieved 2024-11-11.
- ↑ Rigby, Graeme (2019-02-12). "SILVER HERRING". Rigby’s Encyclopaedia of the Herring. Retrieved 2024-11-11.
- ↑ Rigby, Graeme (2019-02-12). "HARENG SAUR". Rigby’s Encyclopaedia of the Herring. Retrieved 2024-11-11.
- ↑ "Rejoice! New Catch Holland Herring Season Is Upon Us". Serious Eats. Retrieved 2024-11-10.
- ↑ Rigby, Graeme (2019-02-12). "SCHMALTZ HERRING". Rigby’s Encyclopaedia of the Herring. Retrieved 2024-11-11.
- ↑ Rigby, Graeme (2019-01-21). "SURSTRÖMMING". Rigby’s Encyclopaedia of the Herring. Retrieved 2024-11-11.
- ↑ Rigby, Graeme (2019-02-11). "WHITE HERRING". Rigby’s Encyclopaedia of the Herring. Retrieved 2024-11-11.