A Starring Role for the Little Humble Herring

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December 15, 2011

Herring’s resurgence comes as the sources and quality of much of the world’s seafood have come under suspicion. Once one of the most abundant fish in the world, it is still caught from sustainable wild stocks. It is also inexpensive and high in omega-3 fatty acids. (It’s approved for the fashionable Dukan high-protein diet.)

The fish course through the North Atlantic in schools of tens of thousands. They are caught in enormous nets called purse seines, and then cured with a sprinkling of salt. Later they are soaked in fresh water and pickled, a style always favored in Scandinavia, Germany and Eastern Europe.

In France and the Netherlands, herring is often served fresh. In Normandy, it is also lightly smoked with oak.

Read complete article here.

Bar Harbor Herring and Sardine fillets are sustainable harvested from the Gulf of Maine and either naturally hard-wood smoked or prepared with all natural sauces for your health and enjoyment.

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