Herring is mainly harvested in the moderately cold latitudes of the Pacific and Atlantic oceans. The taste qualities of fish depend on the region of its habitat. But characteristic of all its representatives is their unique aroma and delicate taste. According to scientists, herring, as a species, has not changed for several million years, and why it happened, is still a mystery.
Among the many cold snacks, herring is perhaps the most popular dish. She is present at almost any feast. Moreover, this dish is loved in all countries of the world. For festive tables, salted herring fillet, sprinkled with vegetable oil and garnished with onion rings, is characteristic. Boiled potatoes with herring are often prepared as a daily meal for dinner. It turns out very tasty, simple and fast. After all, gutting herring and cutting it into pieces can be done while potatoes are being cooked.
In total, about 60 species of herring are known . Alutor’s herring lives in the Kamchatka region and is one of the most popular and exquisite types of herring. The fish got its name from the name Olyutor’s, from the bay of the same name in Kamchatka (Olyutor Bay), where it is found in large numbers, on the coast of this bay in the Koryak Autonomous Region, allutoryans live - one of the few northern nationalities. Alluator herring contains a large number of useful substances, as, however, other types of this fish. She is a large fish, the average weight of one piece is an average of 800 grams. Olutorsk herring is characterized by a high content of healthy fat. Unfortunately, in recent years, fishing for this herring has declined slightly, and under its name another large species of Atlantic herring fell on the shelves of the store. Now the situation with fish catching in Kamchatka is improving and the heritur herring is again becoming the hallmark of the Far East.
Atlantic herring lives mainly in the Baltic, Barents and White Sea. Its characteristic feature is an oval-shaped slightly flattened laterally abdomen. Its usual dimensions are up to 25 cm, but sometimes about 40 centimeters are found off the coast of Iceland.
Pacific herring is very similar in appearance to the Atlantic and lives both in the northern regions of the Pacific Ocean and in the Barents and White Seas. Both types of herring are valuable commercial fish. Pacific herring is sometimes up to 700 grams. All species of herring live in schools, single individuals cease to eat and do not live long. Most of the time is spent at great depths. And during spawning, this fish gathers in huge flocks.
Both Pacific and Atlantic herring are fatty species, they are especially tasty in a salty form. In addition, herring is pickled, smoked and salted with different spices. Very tasty dishes, which include this type of fish. The well-known "fur coat" and forshmak are obligatory dishes on festive tables.
To make the salty herring tasty, you need to choose large frozen specimens with a natural color. The fish should not be yellowed, deformed, it is supposed to have bulging eyes and pressed gills. You should not buy a freshly frozen herring without a head, this suggests that it was frozen not quite fresh. Thaw frozen herring for salting should be in the refrigerator at a temperature of + 5 ° C, then it will retain its juiciness. And before salting, be sure to remove the gills so that the dish is not bitter. And then use your favorite recipe and salt.
Alluator herring and all other types of this fish are very useful for humans. Their main nutritional value is the availability of complete protein. Regular inclusion of herring in the diet reduces the risk of cardiovascular disease. Herring fat is useful in that it helps to reduce fat cells, reducing the risk of diabetes. Still in the composition of a herring there are a lot of different antioxidants and minerals. In addition, it contains a lot of polyunsaturated acid Omega 3 and vitamins necessary for the human body, for example, D and B12.
Since the number of herring varies greatly, today there are already a number of artificial spawning grounds to increase its productivity and stabilize its number.