Fresh herring is a very abundant small fish in the North Atlantic, the North Pacific and the Baltic Sea. The taste of fresh herring resembles that of sardine. Its high content in vitamins B, A and D, selenium, phosphorus and of course in omega-3, allows you to make recipes that are both tasty and healthy. It is eaten raw, cooked, salted, marinated or smoked according to the traditions of each region.
The herring, like other small fish, serves as food for many other fish such as salmon and tuna, and it often ends up in fishmeal for aquaculture. We suggest you cut the middleman and enjoy the fresh herring in its natural state!
Author Alexandre Dumas said of herring in his Great cooking dictionary : Fresh herring is an excellent fish about which there would be a great fuss, if it were expensive and if it were rare; It must be chosen with red gills, bright scales, with a round belly, because then it is full; but it is hardly until the end of August or in mid-September that we enjoy it in all its flavor.