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Herring
An oily North Atlantic fish, eaten fresh, pickled, or smoked. The flesh is soft and high in fat, and the small bones soften with pickling or cooking.
Origin
A schooling fish of the north Atlantic and Baltic.
Flavour
Rich and marine, sour if pickled, smoky if smoked.
How to use it
Fry fresh herring, or rinse pickled herring and serve it with something starchy and sharp.
Storage
Refrigerate and eat fresh fish quickly. Pickled herring keeps in its brine in the fridge.
Recipes using it
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