Profile: Herring
Optics & taste
Under water, the play of colors of the herring is fascinating:
The back shines in all colors from yellow-green to blue-black to blue-green with a subtle purple shimmer. The belly is white, the flanks have a silvery sheen - herring shoals are also known as the "silver of the sea". When caught, however, it looks rather inconspicuous green-blue. It
has smooth gill covers, scales without spines, the lower jaw is longer than the upper jaw. The ventral fin of the herring sits behind the front end of the dorsal fin.
The meat of the herring has a strong flavor,
characteristic taste and a firm lamella structure.
Meaning
No other fish has had such great economic and political significance in history as herring. Even in the Middle Ages, herring was so coveted that wars were fought over it. The discovery of salting herring to preserve it ushered in a new phase of the fishing industry and seafaring: Durable rations enabled fishermen to make longer and further sea voyages than before. In this way, salted herring helped to discover new continents and open up trade routes. Enthusiasm for this fish continues to this day and it is still one of the most popular fish species in Germany. In addition to its many uses and unmistakable taste, herring is also very popular due to its high content of healthy omega-3 fatty acids.
Origin & way of life
The herring is a schooling fish and lives in the transitional area between the northern, temperate and polar zones. It is not only found in the Baltic and North Sea, but also in the entire North Atlantic from Norway, around the Faroe Islands and North Iceland, near Greenland to North Carolina. Herring live on animal plankton and are themselves prey for many marine animals, so they are of great importance to the marine ecosystem.
They can grow to over 40 cm long and be more than 20 years old. The different herring stocks also have different spawning times. For example, the cycle of the so-called fall spawners begins with the warming of the sea in spring. This is when the plankton multiplies, providing the emaciated winter herring with an almost inexhaustible reservoir of food.
By the beginning of summer, it is full to bursting with growth and anabolic substances that it needs to be able to produce "milk" (seeds) or roe (eggs) later on.
From around August, milk and roe account for up to a fifth of its weight. After spawning in the fall, it starts the new cycle again and puts on fat.
Season
June to August is the main fishing season for North Sea herring. The herring caught during this time are particularly tender and tasty. They are therefore often used to make herring specialties.
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