Smoked herring

Herring or as it is also called Baltic herring is a fish of the herring family, the Baltic subspecies of Atlantic herring. Herring fish lives in the Baltic Sea, in particular in the freshwater Kaliningrad and Curonian bays, as well as the fresh waters of lakes in Sweden.

It is noteworthy that about half of the total catch of herring fish is used for the industrial manufacture of canned food and preserves. The herring is partially sold both in chilled and ice cream form. In addition, it is customary to salt this fish, fry in oil and bake in sour cream with dill (a national Finnish dish). By semi-burning smoking, smoked herring is obtained, which is also known as smoked meat.

When choosing an industrial-made smoked herring, always carefully consider fish from all sides. If it is much lighter on the one hand, then most likely the manufacturer placed too many fish in the smoking chamber. As a result, touching each other, the herring did not dig properly, which is why such a fish will be damp.

Carefully study the label: if dyes are present in the smoked herring, respectively, the fish was treated with smoking liquid (liquid smoke), and the dyes rewarded it with the necessary color.

The quality of smoked herring is easily determined by the smell. A good smoked herring has a kind of unique haze aroma. If the fish practically does not smell, then either it was procured an insufficient amount of time or the product lay on the counter for too long. If you prefer a vacuum-packed smoked herring, check its tightness before purchasing. In the case when the integrity of the package is even slightly impaired, dangerous bacteria are already present in the fish.

It is worth noting that with a rather low calorie content of smoked herring, this fish is able to perfectly saturate the body. First of all, this is due to the useful trace elements and other substances valuable for human health included in this product.

The exclusive benefit of smoked herring lies in the content of Omega-3 - saturated fatty acids, which contribute to maintaining the level of cholesterol in the blood composition safe for human health.

It is difficult not to mention the variety of vitamins that are present in the composition of smoked herring. In particular, vitamins of group A, B and E, along with vitamin C essential for the immune system. Add iodine, magnesium, phosphorus, iron, calcium and other elements to everything above and the useful qualities of smoked herring become obvious.

The combination of the most valuable elements in the composition of this fish, as well as the low calorie level of smoked herring (a total of 152 kcal per 100 grams of product) makes it an indispensable component in dietary nutrition. You can safely eat smoked herring or cook dishes based on it without worrying about the figure at all.