Herring
[Consult your Rabbi on Kosher Issues] Herrings (Family Clupeidae), Including: Atlantic and Pacific herring (Clupae harengus subspecies); thread herrings (Opisthonema species); Shads (Alosa species); Shad or glut herring, or blueback (Alosa aestivalis); Hickory shad (Alosa mediocris); Alewife or river herring (Alosa pseudoharengus); Gizzard shads (Dorosoma species); Menhadens or mossbunkers (Brevoortia species); Spanish sardines (Sardineila anchovia); European sardine or pilchard (Sardina pilchardus); Pacific sardine or pilchard (Sardinops sagax); Spart (Sprattus sprattus) Herrings are small oily fish of the genus Clupea found in the temperate, shallow waters of the North Atlantic and the Baltic Sea.
There are 15 species of herring, the most abundant of which is the Atlantic herring, Clupea harengus. Herrings move in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted and smoked in great quantities. Pickled herring
A very popular Scandinavian food item, pickled herring has been around for a long time. In preparation herring are cut into fillets and placed in a vinegar/salt/sugar solution to which peppercorn, bay leaves and raw onions are added. Once the pickling process is finished they are usually enjoyed on a dark rye bread slice. This dish is a must at Christmas and Midsummer, where it is enjoyed with a snaps. |
