Herring is a valuable commercial fish of the herring family.  Herring - commercial fish herring family
 It inhabits mainly in the northern part of the Atlantic and Pacific oceans. The area of ​​distribution of different types of fish include the southern and western part of the White Sea and Murmansk Finnmarken coast, the southern part of the Bay of Biscay, the Baltic Sea, the Atlantic coast of North America and Europe, as well as the body of water around Greenland.

The body is compressed on the sides of herring and shelter large and medium scales. The edge of the belly has burrs, slightly forked tail fin. The length of herring ranges from 36 to 42 cm, occasionally there are very large fishes up to 75 cm. There are several dozen species of herring.

Because the fish is perishable it as soon as possible after the catch should be frozen or salting .  Depending on the fishing traditions and regional fishing methods of fishing and storage of the fish are different .  In the Netherlands, for example, caught the catch is salted directly on the boats .  First with a knife at the live fish gills removed, and then shift into barrels of salt with which the fishermen to catch and return .  In Scotland a somewhat different scheme .  They immediately delivered daily catch caught fish on the shore, and from there it gets to have Salting .  As the gills are cut already at the dead fish, the vessels bleed much less .  As a result, the meat in a salty herring is soft and bright colors .  The English, too, interesting traditions .  They fried herring in braziers right on the pier .  Fatty fish is placed in the newspaper and put in a roasting pan .  We thus prepared herring extraordinary taste .  It is said that this delicious fish can be tasted only in the English port .

Especially gourmets appreciate Astrakhan salted herring for its excellent taste and meaty. Even the big fish called "room." Most of the herring caught are used in food, but some of its views are sent to rendering the fat and the production of fertilizers, as well as used as bait for other fish.

His taste of herring acquires saline. Store it only in a cold and dark place, as under the influence of moisture and light fish oil tends to be oxidized, and the fish takes on a bitter taste. In cooking, the herring is used mainly in the finished form, that is smoked or salted herring. Before serving its seasoned with vinegar, vegetable oil, add onions or chives. Especially popular is the fish in the post, and as a side dish is usually served vegetable stew, beans and potatoes. She is also part of some salads (such as "coat").

The composition, calorie herring

100 g of herring contained 17, 96 g protein, 1, 46 g of ashes, 9, 04 and 72 g fat, 05 g of water. Rich herring following vitamins: A, B, C, E, D, K, PP; macro elements: calcium, potassium, phosphorus, sodium, magnesium; trace elements: manganese, iron, zinc, selenium, copper.

Caloric herring is 112 kcal per 100g of product.  Herring salted with onions

Use herring

Due to the rich content of vitamins and minerals, fats and proteins Herring is a valuable food product. It contains a lot of protein, which is present in the composition of the essential amino acids that the body can not produce on their own. Furthermore, herring contains practically the whole spectrum of vitamins and lecithin is present in the calf, and other organic compounds required for normal functioning of the body. Thus, the use of herring promotes rapid regeneration of skin cells, regulates blood pressure, increased hemoglobin levels in the blood.

The fat fish contains "good" cholesterol, so necessary in cardiovascular diseases and atherosclerosis. It is believed that the use of herring is beneficial to the work of some brain function, vision and reduces some of the symptoms of psoriasis.

However, besides the use of the herring, there she and contraindications. For example, do not overdo it in its use for people suffering from gastritis, gastric acidity, hypertension, enterocolitis, ulcers. In these diseases, the herring is shown in a limited number, the better its pre-soaked in milk, strong tea or boil to reduce the salt content therein.