Herring is this little fish from the Clupeidae family that often deserves less attention than it deserves. It lies on the shelves next to herring and sprats, costs peanuts, but in terms of its benefits, it can outdo many expensive fish varieties. In Scandinavian countries, it is called the "poor man's goldfish," and in Japan, it is used to produce expensive additives. Let's find out what makes this modest inhabitant of the northern seas so good. Who is herring Herring (Mallotus villosus) is a small shoaling fish, 15-20 cm long, which lives in the cold waters of the Atlantic and Arctic Oceans, as well as in the northern part of the Pacific Ocean. Its main fishing areas are Norway, Iceland, Russia (Barents Sea), Canada. Herring is one of the key elements of the marine food chain: it is eaten by cod, saffron, seals, whales, seabirds. Humans have also appreciated herring. It is mainly caught in winter and spring, when it approaches the coast for spawning. The meat of herring is tender, pink-gray, with a characteristic smell of fresh cucumbers (like that of sprats). In cooking, it is used in fried, smoked, dried form, as well as for the production of fish meal and fat. Unbelievable composition and calorie content Herring is a real concentrate of benefits. 100 grams of fresh fish contains: protein - 13-15 g, fat - 7-12 g (depending on the season and place of capture), carbohydrates - 0 g. Calorie content - 120-180 kcal, making it a dietary product (calorie content increases due to oil when fried). Herring is a record holder for the content of omega-3 fatty acids (eicosapentaenoic and docosahexaenoic) - up to 2.5 g per 100 g. This is even more than in Atlantic salmon! Also, it is rich in vitamin D (15 mcg - 150% of the daily norm), vitamin B12 (3 mcg - 100%), selenium (40 mcg - 70%), phosphorus (250 mg - 30%), iodine (50 mcg - 35%). There are also vitamin A, E, iron, potassium, magnesium. Herring roe (masago) is a separate delicacy used in sushi. Omega-3 for the he ... Read more