Herring fat

Herring or Clupea are a genus of oceanic fish that are of important commercial importance and live predominantly in the Pacific and Atlantic oceans. Various types of herring are actively mined and used in the food industry. Most often, herring is eaten in pickled or salted form. However, herring is used not only as an independent culinary dish, but also as a natural raw material for obtaining valuable fish oil.

It is worth noting that such a species of fish as Clupea harengus or Atlantic herring contains a fairly large amount of fats in its chemical composition, which play an important role in the life of not only fish, but also humans. Atlantic herring belongs to the most common species of oceanic fish on the entire planet Earth.

The average size of an individual of Atlantic herring reaches a maximum of 25 centimeters. The Atlantic herring species is mined in the coastal waters of Norway, as well as the Russian Federation, Canada and Iceland. Herring fat is extracted from the tissues of fish that have reached the age of four. In the fishing industry, such fish are called fatty herring.

Atlantic fatty herring is considered the most valuable type of fish and is widely used for canned and salted types of product. It is worth noting that herring is often fattened before processing, so experts significantly increase the percentage of fats in the chemical composition of fish.

Fatty herring is also smoked, and in some culinary traditions, fish are fried, baked and even boiled. Herring fat is enriched with a fairly large amount of vitamins of group A, as well as E. In addition, herring fat is distinguished from other animal fats by the content of Omega-3 and Omega-6 fatty acids essential for the human body. In addition, herring fat contains other types of fatty acids that are no less important for humans, for example, monounsaturated, as well as saturated.

The properties, as well as the main characteristics of herring fat, give reason to classify the product as a list of animal fats. In cooking, as well as pharmacology, various types of animal fats are used, including fish oil. Herring fish oil is used for the manufacture of some food products, as well as as a therapeutic and preventive agent.

As a medicinal product, herring fat is prescribed to improve the quality and nutritional value of the diet of people whose bodies feel a shortage of essential fatty acids. In addition, herring fish oil helps in the prevention and treatment of tuberculosis, anemia, glandular diseases, as well as rickets and others.