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The herring are served cold with bread and fried or jacket potatoes. [20] Buckling: European A hot-smoked herring similar to a kipper or bloater. The guts are removed but the roe or milt remain. Buckling is hot-smoked whole, as opposed to kippers which are split and gutted, and then cold smoked. Bucklings can be eaten hot or cold. [21] [22 ...
Thousands are produced annually in the town of Peel, where two kipper houses, Moore's Kipper Yard (founded 1882) [15] and Devereau and Son (founded 1884), [15] smoke and export herring. [citation needed] Mallaig, once the busiest herring port in Europe, [16] is famous for its traditionally smoked kippers, as are Stornoway kippers and Loch Fyne ...
Herring has been a staple food source since at least 3000 BC. The fish is served numerous ways, and many regional recipes are used: eaten raw, fermented, pickled, or cured by other techniques, such as being smoked as kippers. Herring are very high in the long-chain omega-3 fatty acids EPA and DHA. [128] They are a source of vitamin D. [129]
The name comes from the German word bückling or the Swedish böckling, both words denoting a type of hot-smoked herring and is a reference to its bad smell reminiscent of the smell of a buck. Bucklings, bloaters and kippers
For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces, but is a popular deli item throughout the country.
Bloaters are a type of whole cold-smoked herring. Bloaters are "salted and lightly smoked without gutting, giving a characteristic slightly gamey flavour" and are particularly associated with Great Yarmouth, England. [1] Popular in the 19th and early 20th centuries, the food is now described as rare.
In the Baltic Sea, cod, herring, and sprat are considered the most important species. [25] Cod is the top predator, while the herring and sprat primarily are recognized as prey. [27] This has been proven by many studies that analyze the stomach contents of such fish, often finding contents that immediately signify predation among the species. [25]
Fish can be prepared in a variety of ways. It can be served uncooked (raw food, e.g., sashimi); cured by marinating (e.g., ceviche), pickling (e.g., pickled herring) or smoking (e.g., smoked salmon); or cooked by baking, frying (e.g., fish and chips), grilling, poaching (e.g., court-bouillon) or steaming. Many of the preservation techniques ...