(Clupea harengus membras)
Herring is a common fish in the Baltic Sea and has been called the Sea’s Silver as it has a silvery skin. For centuries it has been an important food product in Northern Europe, in countries such as, Scandinavia, Germany, Poland and Russia, etc. Herring can be used in many ways, salted, pickled, fried, baked or even fermented herring (which is a smelly specialty in northern Sweden) The herring is not so fatty and that is also one reason it’s a good fish for conservation.

see my East Village Herring and M’s Herring on Lettuce