The herring is a large family of fish that lives in the cold waters of both the Atlantic and the Pacific Ocean. On the west coast they are found from Alaska to California and on the east coast they are found from New Found land to North Carolina.
It is the most abundant fish in the world and travels in very large schools. It is a very boney fish and therefore it is a prime candidate for smoking or pickling. Fisheries sell young fish as sardines which is its most common form found in the United States.
It has the shape of a torpedo with a blue- green back, silver sides and a sharply forked tail. They have a protruding lower jaw and they do not have a lateral line. The most common market size is from 5 to 9 inches but they can grow up to 1.5 pounds and 14 to 18 inches in length. They can live to about 20 years old. Herring are sometimes called sea herring or pilchard.
Fisheries most often salt, pickle or smoke herring because of their very rich, oily meat. The tender, flaky flesh has a distinctive flavor and is high in fat content and remains very moist after cooking. The best way to cook herring is to Oven fry, Pan fry or poach. Click on one of the following links for directions for cooking.
OVEN FRY FISH
poachfish For information on other fish and how to cook them go to http://tocookafish.com/fish-index
If you need information on shellfish check out http://tocookashellfish.com/