Whole herring

Herring is food of kings and the poor, worthy of any table, incredibly popular worldwide and available for any budget.

 Fishing began in the 12th century in England, when the monks found in the waters of the Atlantic Ocean a new individual. They disliked it: when frying it exuded an unpleasant aroma of burnt fat, was bony and bitter. Only in 14th century a poor fisherman, which failed to sale his herrings, salted them in haste not to let them get spoilt. Thus, the world got to know the real taste of hering. Later a monument to this fisherman was established in Holland.

This marine creature was tasted by the humankind almost the last. It turned out to be very tasty, fatty, rich in vitamins and minerals, suitable not only for salting, but for roasting or braising with spices, herbs and sauces. Today herring is sold frozen, weighing more than 300 g. Good fish is of a silver colour, without stains and yellowness, and the meat has a dense consistency. Cracks, indentations in the skin and a dry tail state for the fact that the fish was already defrozen. Such a purchase must be avoided.