Let’s take a look at its complicated culinary history. Herring in vinegar, photo: iStockphoto/Getty Images For centuries, the consumption of saltwater fish was rather limited in central and southern ...

Herring with eggs is a delicious and unique snack that will surely win the hearts of your guests. It's simple to prepare, ...

Alewife spawning season on Long Island may benefit from a new fish ladder, though initial results show fewer fish than ...

This intriguing term is defined in the Dictionaries of the Scots Language (DSL) as “a salt herring of fine quality, sometimes a red herring”. That is, a herring that has turned reddish-brown ...

Old Polish cuisine is well-known for its abundance of fish dishes, and foreign visitors have long observed that the art of preparing the little fellows was at a very high level of sophistication in ...

Season to taste with salt and freshly ground black ... dredge a quarter of the damp herring fillets in the seasoned flour (the fish shouldn’t be too dry or the flour won’t stick, so rinse ...

The finding suggests that the herring's return corresponds with ... used to teem with fish migrating upstream from salt water to freshwater to reproduce—but historically viable stocks have ...

Much later, fish houses were built in Donegal, Dublin and Waterford, with salted and smoked herring exported to Germany and Russia.

Herring is available year round, but the flavour is best from spring to autumn. Herrings are usually sold whole. Ensure freshness by choosing large, firm and slippery fish. Mackerel or sardines ...