Difference between revisions of "Herring" - New World Encyclopedia

Latest revision as of 22:35, 1 January 2023

Clupeidae

Atlantic herring, Clupea harengus

Scientific classification

Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Clupeiformes
Family:	Clupeidae

Subfamilies

Dussumieriinae
Clupeinae
Alosinae
Pellonulinae
Dorosomatinae
See text for genera.

Herring is the common name for any of the various fish comprising the Clupeiformes family Clupeidae, a large family that includes many of the most important food fishes in the world, including the European pilchard (true sardine), Atlantic menhaden, Atlantic herring, Pacific herring, Baltic herring, and the American or Atlantic shad. Although primarily marine, a number of species are freshwater, and some, like the American shad, are anadromous, migrating from their saltwater habitat to freshwater to spawn (Nelson 1994; Herbst 2001). Generally five subfamilies are recognized, with about 66 genera and 216 species (Agbayani 2004). Most members of Clupeidae are small fish and form schools.

While herring generally is the term used for members of the family (Nelson 1994; Agbayani 2006; ITIS 2004a; Herbst 2001), the term sometimes is used more specifically to refer to members of the subfamily Clupeinae (ITIS 2004b), which also includes sardines, or the genus Clupea (true herrings). This article will focus on the entire herring family.

Herring are among the most important fish groups on the planet. They are the dominant converter of the enormous production of zooplankton, utilizing the biomass of copepods, mysids, and krill in the pelagic zone. Small herring also feed on phytoplankton, and large herrings feed on small fish and fish larvae. On the other side of the food chain, they are a central prey item for higher trophic levels, including seabirds, dolphins, pinnipeds, whales, sharks, swordfish, tuna, cod, salmon, and numerous other large fish.

For humans, they also are very important, being harvested for their nutritious meat and eggs. They have been a known staple food source since 3000 B.C.E. In The Netherlands, herring have played a major role in historical and economic development dating back to the fourteenth century. Sometimes moving in vast schools, herrings are caught, salted, and smoked in great quantities. These values reflect the concept of bi-level functionality, whereby herrings not only advance a function for the individual (survival and reproduction of the species, etc.) but also provide a benefit for the ecosystem and human beings.

Underwater video (looping) of a school of Atlantic herring (Clupea harengus) on its migration to spawning grounds in the Baltic Sea.

.

Overview and description

Atlantic herring

Clupeidae is a primarily marine (some freshwater and some anadromous) assemblage of herrings (shads, sprats, sardines, pilchards, and menhadens) (Nelson 1994). Members of the family have a single dorsal fin and tend to be silvery colored fish. Unlike most other fish, they have soft dorsal fins that lack spines, though some species have pointed scales that form a serrated keel. They have no lateral line and have a protruding lower jaw. Members of this family are characterized by absent or small teeth; two long, rod-like postcleithra in most; slender shape; and an anal fin usually with 12-29 rays, but up to 38 in members of the subfamily Dussumieriinae (Nelson 1994).

Members of most species form schools and are found near the surface feeding on plankton (Nelson 1994).

Most members of Clupeidae are small fish, less than 25 centimeters (ten inches), although Tenualosa ilisha (a shad) reaches 60 centimeters (two feet) (Nelson 1994). The Baltic herring is small, usually about 14 to 18 centimeters in length, the Atlantic herring can grow to about 46 cm (18 inches) in length and weigh up to 1.5 pounds (700 grams), and the Pacific herring grow to about 38 centimeters (15 inches).

Five subfamilies typically are recognzied: Dussemieriinae (round herrings), Pellonulinae (freshwater herrings), Clupeinae, Alosinae (shads), and Dorosomatinae (gizzard shads). Although Pellonulinae commonly are known as the freshwater herrings, and most species occur in freshwater, some are found in marine waters (Nelson 1994).

The herrings are placed into 66 genera and 216 species (Agbayani 2004). Nelson (1994) notes that about 50 of the species are freshwater, occasionally entering brackish water, while others are anadromous or otherwise extend into freshwater, but most are marine. Most of the freshwater species are in Africa (Nelson 1994).

Feeding and predation

Slow-motion macrophotography video (50 percent) of juvenile Atlantic herring (38 mm) feeding on copepods. The fish approach from below and catch each copepod individually.

Young herring feed on phytoplankton and as they mature they start to consume larger organisms. Adult herring feed on zooplankton, tiny animals that are found in oceanic surface waters, and small fish, and fish larvae. Copepods and other tiny crustaceans are the most common zooplankton eaten by herring.

During daylight herring stay in the safety of deep water, feeding at the surface only at night when there is less chance of predation. They swim along with their mouths open, filtering the plankton from the water as it passes through their gills.

Predators of adult herring include seabirds, dolphins, porpoises, seals, sea lions, whales, and humans. Sharks, dog fish, tuna, cod, salmon, halibut and other large fish also feed on adult herring. Many of these animals also prey on juvenile herring.

Commercial and culinary importance

Herring are an important economic fish. Adult fish are harvested for their meat and eggs. The most important commercial species include:

Atlantic menhaden, Brevoortia tyrannus
Atlantic herring, Clupea harengus
Baltic herring, Clupea harengus membras
Pacific herring, Clupea pallasii
European pilchard, Sardina pilchardus

Commercial herring catch

Cuisine

Herring has been a known staple food source since 3000 B.C.E. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak."

Herring are very high in healthy long-chain Omega-3 fatty acids (Mayo 2008), EPA, and DHA. They are a source of vitamin D. Large Baltic herring slightly exceeds recommended limits with respect to PCB and dioxin. Nevertheless, the health benefits from the fatty acids generally are considered more important than the theoretical risk from dioxin; their cancer-reducing effect is statistically stronger than the cancer-causing effect of PCB's and dioxins (Evira 2006a). The contaminant levels depend on the age of the fish, which can be inferred from their size. According to recommendations of the Finish Food Safety Authority, Baltic herrings larger than 17 centimeters may be eaten twice a month, while herrings smaller than 17 centimeters may be eaten freely (Envira 2006b).

Dutch street-side herring stall

Pickled herring is a delicacy popular in Europe and has become a basic part of Jewish cuisine. Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added.

Raw herring roe is often used for sushi or eaten by itself

In Scandinavia, once the pickling process is finished and depending on which of the dozens of classic herring flavorings are selected, it is usually enjoyed with dark rye bread, crisp bread, or potatoes. This dish is popular at Christmas and Midsummer, where it is enjoyed with akvavit. In Iceland, a blald is a young pickled herring given to a child as a special holiday treat.

Pickled herrings are also common in Ashkenazi Jewish cuisine, perhaps best known for forshmak salad known in English simply as "chopped herring." Pickled herring can also be found in the cuisine of Hokkaidō in Japan, where families traditionally preserved large quantities for winter.

The word rollmops, borrowed from German, refers to a pickled herring fillet rolled (hence the name) into a cylindrical shape around a piece of pickled cucumber or an onion.

In Sweden, Baltic herring is fermented to make surströmming.

A typical Dutch delicacy is raw herring (Hollandse Nieuwe). This is typically eaten with raw onions. Hollandse nieuwe is only available in spring when the first seasonal catch of herring is brought in. This is celebrated in festivals such as the Vlaardingen Herring Festival. The new herring are frozen and enzyme-preserved for the remainder of the year.

Herring is also canned and exported by many countries. A sild is an immature herring that are canned as sardines in Iceland, Sweden, Norway or Denmark.

Did you know?

Very young herring are called whitebait and are eaten whole as a delicacy.

A kipper is a split and smoked herring, a bloater is a whole smoked herring, and a buckling is a hot smoked herring with the guts removed. All are staples of British cuisine. According to George Orwell in The Road to Wigan Pier, the Emperor Charles V erected a statue to the inventor of bloaters.

In Scandinavia, herring soup is also a traditional dish.

In Southeast Alaska, western hemlock boughs are cut and placed in the ocean before the herring arrive to spawn. The fertilized herring eggs stick to the boughs, and are easily collected. After being boiled briefly the eggs are removed from the bough. Herring eggs collected in this way are eaten plain or in herring egg salad. This method of collection is part of Tlingit tradition.

Herring in popular culture

Figuratively, a red herring is a false lead in a mystery. In this context, red means smoked, and a smoked herring has such a strong smell that it can be used to create a false scent that causes hunting dogs to lose a track.

Classification

Genera

Subfamily Dussumieriinae (round herrings)
- Dayella
- Dussumieria
- Etrumeus
- Gilchristella
- Jenkinsia
- Luisiella
- Sauvagella
- Spratelloides
- Spratellomorpha
Subfamily Clupeinae
- Amblygaster
- Clupea
- Clupeonella
- Escualosa
- Harengula
- Herklotsichthys
- Lile
- Opisthonema
Subfamily Alosinae (shads, menhadens)
- Alosa
- Brevoortia
- Ethmalosa
- Ethmidium
- Gudusia
- Hilsa
- Tenualosa
Subfamily Pellonulinae (freshwater herrings)
- Knightia (prehistoric)
- Clupeichthys
- Clupeoides
- Congothrissa
- Corica
- Cynothrissa
- Ehirava
- Hyperlophus
- Laeviscutella
- Limnothrissa
- Microthrissa
- Minyclupeoides
- Odaxothrissa
- Pellonula
- Poecilothrissa
- Potamalosa
- Potamothrissa
- Stalothrissa
Subfamily Dorosomatinae (gizzard shads)
- Anodontostoma
- Clupanodon
- Dorosoma
- Gonialosa
- Konosirus
- Nematalosa
Incertae sedis
- Erichalcis
- Ilisha
- Nannothrissa
- Neoopisthopterus
- Pellona
- Platanichthys
- Ramnogaster
- Rhinosardinia
- Sardina
- Sardinella
- Sardinops
- Sierrathrissa
- Sprattus
- Stolothrissa
- Strangomera
- Thrattidion

Species in the Clupea genus

Clupea alba
Clupea bentincki
Clupea caspiopontica
Clupea chrysotaenia
Clupea elongata
Clupea halec
Clupea harengus
Clupea inermis
Clupea leachii
Clupea lineolata
Clupea minima
Clupea mirabilis
Clupea pallasii
Clupea sardinacaroli
Clupea sulcata

References
ISBN links support NWE through referral fees

Agbayani, E. 2004. Family Clupeidae - Herrings, shads, sardines, menhadens FishBase. Retrieved June 2, 2008.
Agbayani, E. 2006. Term: Herrings FishBase. Retrieved June 2, 2008.
Envira, Finnish Food Safety Authority. 2006a. Risks and benefits are clarified by food risk assessment ENVIRA. Retrieved June 2, 2008.
Envira, Finnish Food Safety Authority. 2006b. Dietary advice on fish consumption ENVIRA. Retrieved June 2, 2008.
Herbst, S. T. 2001. The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589.
Integrated Taxonomic Information System (ITIS). 2004a. Clupeidae ITIS Taxonomic Serial No.: 161700. Retrieved June 2, 2008.
Integrated Taxonomic Information System (ITIS). 2004b. Clupeinae ITIS Taxonomic Serial No.: 551153. Retrieved June 2, 2008.
Mayo Clinic. 2008. Cardiovascular benefits Of omega-3 fatty acids reviewed ScienceDaily March 12, 2008. Retrieved June 2, 2008.
Nelson, J. S. 1994. Fishes of the World, 3rd edition. New York: John Wiley & Sons. ISBN 0471547131.
O'Clair, R. M., and C. E. O'Clair. 1998. Southeast Alaska's Rocky Shores: Animals. Auke Bay, Alaska: Plant Press. ISBN 0966424506.

Sepkoski, J. 2002. A compendium of fossil marine animal genera Bulletins of American Paleontology 364: 560. Retrieved May 22, 2008.

Credits

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Herring ^history
Clupeidae ^history

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@@ Line 1: / Line 1: @@
+{{Copyedited}}{{Images OK}}{{Approved}}
 {{Taxobox
 | name = Clupeidae
@@ Line 17: / Line 18: @@
 See text for genera.
 }}
+'''Herring''' is the common name for any of the various [[fish]] comprising the Clupeiformes family '''Clupeidae''', a large family that includes many of the most important [[food fish]]es in the world, including the European pilchard (true [[sardine]]), Atlantic menhaden, Atlantic herring, Pacific herring, Baltic herring, and the American or Atlantic [[shad]]. Although primarily marine, a number of species are freshwater, and some, like the American shad, are anadromous, migrating from their saltwater habitat to freshwater to spawn (Nelson 1994; Herbst 2001). Generally five subfamilies are recognized, with about 66 genera and 216 species (Agbayani 2004). Most members of Clupeidae are small fish and form schools.
-{{Taxobox
+While herring generally is the term used for members of the family (Nelson 1994; Agbayani 2006; ITIS 2004a; Herbst 2001), the term sometimes is used more specifically to refer to members of the subfamily Clupeinae (ITIS 2004b), which also includes sardines, or the genus ''Clupea'' (true herrings). This article will focus on the entire herring family.
-| name = Herring
-| fossil_range = Early [[Eocene]] to Present<ref>{{cite journal
-  | last = Sepkoski
-  | first = Jack
-  | authorlink =
-  | coauthors =
-  | title =  A compendium of fossil marine animal genera
-  | journal = Bulletins of American Paleontology
-  | volume = 364
-  | issue =
-  | pages = p.560
-  | publisher =
-  | location =
-  | date = 2002
-  | url = http://strata.ummp.lsa.umich.edu/jack/showgenera.php?taxon=611&rank=class
-  | doi =
-  | id =
-  | accessdate = 2007-12-25 }}</ref>
-| image = Herringadultkils.jpg
-| image_caption = Atlantic Herring
-| regnum = [[Animal]]ia
-| phylum = [[Chordata]]
-| classis = [[Actinopterygii]]
-| ordo = [[Clupeiformes]]
-| familia = [[Clupeidae]]
-| genus = '''''Clupea'''''
-| genus_authority = [[Carolus Linnaeus|Linnaeus]], 1758
-| subdivision_ranks = Species
-| subdivision =
-''[[Clupea alba]]''<br/>
-''[[Clupea bentincki]]''<br/>
-''[[Clupea caspiopontica]]''<br/>
-''[[Clupea chrysotaenia]]''<br/>
-''[[Clupea elongata]]''<br/>
-''[[Clupea halec]]''<br/>
-''[[Atlantic herring|Clupea harengus]]''<br/>
-''[[Clupea inermis]]''<br/>
-''[[Clupea leachii]]''<br/>
-''[[Clupea lineolata]]''<br/>
-''[[Clupea minima]]''<br/>
-''[[Clupea mirabilis]]''<br/>
-''[[Clupea pallasii]]''<br/>
-''[[Clupea sardinacaroli]]''<br/>
-''[[Clupea sulcata]]''
-}}
-[[Image:Heringsschwarm.gif|thumb|right]]
-'''Herrings''' are small, [[oily fish]] of the genus '''''Clupea''''' found in the shallow, temperate waters of the North [[Atlantic Ocean|Atlantic]], the [[Baltic Sea]], the North [[Pacific Ocean|Pacific]], and the [[Mediterranean]]. There are 15 species of herring, the most abundant of which is the [[Atlantic herring]] (''Clupea harengus'').{{Fact|date=February 2007}} Herrings move in vast [[swarm|school]]s, coming in spring to the shores of [[Europe]] and [[the Americas|America]], where they are caught, salted and smoked in great quantities. Canned "[[sardine]]s" (or [[pilchard]]s) seen in [[supermarket]]s may actually be [[sprat]]s or round herrings.
-It includes many of the most important [[food fish]]es in the world.
+Herring are among the most important fish groups on the planet. They are the dominant converter of the enormous production of [[zooplankton]], utilizing the biomass of [[copepod]]s, [[mysid]]s, and [[krill]] in the [[pelagic zone]]. Small herring also feed on [[phytoplankton]], and large herrings feed on small fish and fish larvae. On the other side of the [[food chain]], they are a central prey item for higher trophic levels, including seabirds, [[dolphin]]s, [[pinniped]]s, [[whale]]s, [[shark]]s, [[swordfish]], [[tuna]], [[cod]], [[salmon]], and numerous other large fish.
-Important commercial species include:
+For humans, they also are very important, being harvested for their nutritious meat and eggs. They have been a known staple food source since 3000 B.C.E. In [[gibbing|The Netherlands]], herring have played a major role in historical and economic development dating back to the fourteenth century.
-* [[Atlantic menhaden]], ''Brevoortia tyrannus''
+Sometimes moving in vast [[swarm|school]]s, herrings are caught, salted, and smoked in great quantities. These values reflect the concept of [[Biology#Interactions: Harmony and bi-level functionality|bi-level functionality]], whereby herrings not only advance a function for the individual (survival and reproduction of the species, etc.) but also provide a benefit for the [[ecosystem]] and [[human being]]s.
-* [[Atlantic herring]], ''Clupea harengus''
+[[Image:Heringsschwarm.gif|right|thumb|200px|Underwater video (looping) of a school of [[Atlantic herring]] ''(Clupea harengus)'' on its migration to spawning grounds in the [[Baltic Sea]].]].
-* Baltic herring, ''Clupea harengus membras''
+{{toc}}
-* [[Pacific herring]], ''Clupea pallasii''
+==Overview and description==
-* [[European pilchard]], ''Sardina pilchardus''
+[[image:Herringadultkils.jpg|thumb|right|240px|Atlantic herring]]
+Clupeidae is a primarily marine (some freshwater and some anadromous) assemblage of herrings (shads, sprats, sardines, pilchards, and menhadens) (Nelson 1994). Members of the family have a single dorsal fin and tend to be silvery colored fish. Unlike most other fish, they have soft dorsal fins that lack spines, though some species have pointed scales that form a serrated [[keel]]. They have no [[lateral line]] and have a protruding lower jaw. Members of this family are characterized by absent or small teeth; two long, rod-like postcleithra in most; slender shape; and an anal fin usually with 12-29 rays, but up to 38 in members of the subfamily Dussumieriinae (Nelson 1994).
+Members of most [[species]] form schools and are found near the surface feeding on [[plankton]] (Nelson 1994).
-In [[gibbing|The Netherlands]], herring have played a major role in historical and economic development dating back to the 14th century.
+Most members of Clupeidae are small fish, less than 25 centimeters (ten inches), although ''Tenualosa ilisha'' (a shad) reaches 60 centimeters (two feet) (Nelson 1994). The Baltic herring is small, usually about 14 to 18 centimeters in length, the Atlantic herring can grow to about 46 cm (18 inches) in length and weigh up to 1.5 [[pound (mass)|pound]]s (700 grams), and the [[Pacific herring]] grow to about 38 centimeters (15 inches).
-== Morphology ==
+Five subfamilies typically are recognzied: Dussemieriinae (round herrings), Pellonulinae (freshwater herrings), Clupeinae, Alosinae (shads), and Dorosomatinae (gizzard shads). Although Pellonulinae commonly are known as the freshwater herrings, and most species occur in freshwater, some are found in marine waters (Nelson 1994).
-All of the 200 species in the family [[Clupeidae]] share similar distinguishing features. They are silvery colored fish that have a single [[dorsal fin]]. Unlike most other fish, they have soft dorsal fins that lack spines, though some species have pointed scales that form a serrated [[keel]]. They have no [[lateral line]] and have a protruding lower jaw. Their overall size varies from species to species: the Baltic herring is small, usually about 14 to 18 centimeters in length, the Atlantic herring can grow to about 46 cm (18 inches) in length and weigh up to 1.5 [[pound (mass)|pound]]s (700 g), and [[Pacific herring]] grow to about 38 cm (15 inches).
-==Predators==
+The herrings are placed into 66 genera and 216 species (Agbayani 2004). Nelson (1994) notes that about 50 of the species are freshwater, occasionally entering brackish water, while others are anadromous or otherwise extend into freshwater, but most are marine. Most of the freshwater species are in [[Africa]] (Nelson 1994).
-[[Predator]]s of adult herring include [[seabird]]s, [[dolphin]]s, [[porpoise]]s, [[earless seal|seal]]s, [[sea lion]]s, [[whale]]s, and [[human]]s. [[Shark]]s, [[Spiny dogfish|dog fish]], [[tuna]], [[cod]], [[salmon]], [[halibut]] and other large fish also feed on adult herring. Many of these animals also prey on juvenile herring.
-==Diet==
+==Feeding and predation==
-[[Image:fischool2.jpg|thumb|right|[[Fish school]] of herrings.]]
+[[Image:Cc3s.gif|frame|Slow-motion macrophotography video (50 percent) of juvenile Atlantic herring (38 mm) feeding on [[copepod]]s. The fish approach from below and catch each copepod individually.]]
-Young herring feed on [[phytoplankton]] and as they mature they start to consume larger organisms. Adult herring feed on [[zooplankton]], tiny animals that are found in [[ocean]]ic [[photic zone|surface waters]], and small fish and fish larvae. [[Copepod]]s and other tiny [[crustacean]]s are the most common zooplankton eaten by herring. During [[daylight]] herring stay in the safety of deep water, feeding at the surface only at night when there is less chance of predation. They swim along with their mouths open, filtering the [[plankton]] from the water as it passes through their gills.
+Young herring feed on [[phytoplankton]] and as they mature they start to consume larger [[organism]]s. Adult herring feed on [[zooplankton]], tiny animals that are found in [[ocean]]ic [[photic zone|surface waters]], and small fish, and fish larvae. [[Copepod]]s and other tiny [[crustacean]]s are the most common zooplankton eaten by herring.
-See [[Atlantic herring]] for videos of feeding juvenile herring, catching [[copepod]]s.
+During [[daylight]] herring stay in the safety of deep water, feeding at the surface only at night when there is less chance of predation. They swim along with their mouths open, filtering the [[plankton]] from the water as it passes through their gills.
-==Economy==
+[[Predator]]s of adult herring include [[seabird]]s, [[dolphin]]s, [[porpoise]]s, [[earless seal|seal]]s, [[sea lion]]s, [[whale]]s, and [[human]]s. [[Shark]]s, [[Spiny dogfish|dog fish]], [[tuna]], [[cod]], [[salmon]], [[halibut]] and other large fish also feed on adult herring. Many of these animals also prey on juvenile herring.
-{{commercial fish topics}}
-[[Image:Herring catch-Sep200.jpg|thumb|200px|left|Commercial herring catch]]
-Herring are an important economic fish. Adult fish are harvested for their meat and eggs. In [[Alaska Panhandle|Southeast]] [[Alaska]] herring is sold as [[Bait fish|baitfish]]. Environmental Defense suggests [[Atlantic herring]] (''Clupea harengus'') as one of the more environmentally responsible fish available.[http://www.edf.org/page.cfm?tagID=15890]
-===Cuisine===
+==Commercial and culinary importance==
-Herring has been a known [[staple food]] source since 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, [[pickling|pickled]], or cured by other techniques. The fish was sometimes known as "two-eyed steak".
+Herring are an important economic fish. Adult fish are harvested for their meat and eggs. The most important commercial species include:
-====Nutrition====
+* [[Atlantic menhaden]], ''Brevoortia tyrannus''
-Herring are very high in healthy long-chain [[Omega-3 fatty acid]]s<ref>[http://www.sciencedaily.com/releases/2008/03/080310164906.htm Cardiovascular Benefits Of Omega-3 Fatty Acids Reviewed<!-- Bot generated title —>]</ref>, [[eicosapentaenoic acid|EPA]] and [[docosahexaenoic acid|DHA]]{{Fact|date=October 2007}}.  They are a source of vitamin D.
+* [[Atlantic herring]], ''Clupea harengus''
+* Baltic herring, ''Clupea harengus membras''
+* [[Pacific herring]], ''Clupea pallasii''
+* [[European pilchard]], ''Sardina pilchardus''
+[[Image:Herring catch-Sep200.jpg|thumb|200px|right|Commercial herring catch]]
-Large Baltic herring slightly exceeds recommended limits with respect to [[PCB]] and [[dioxin]]. Nevertheless, the health benefits from the fatty acids are more important than the theoretical risk from dioxin; their cancer-reducing effect is statistically stronger than the cancer-causing effect of PCB's and dioxins.<ref>[http://www.evira.fi/portal/en/evira/current_issues/?id=332 Risks and benefits are clarified by food risk assessment - Finnish Food Safety Authority Evira<!-- Bot generated title —>]</ref> The contaminant levels depend on the age of the fish which can be inferred from their size. Baltic herrings larger than 17 cm may be eaten twice a month, while herrings smaller than 17 cm can be eaten freely.<ref>[http://www.evira.fi/portal/en/food/dietary_advice_on_fish_consumption/ Dietary advice on fish consumption - Finnish Food Safety Authority Evira<!-- Bot generated title —>]</ref>
+===Cuisine===
-====Pickled herring====<!-- This section is linked from [[Cuisine of Finland]] —>
-Pickled herring is a delicacy popular in Europe and has become a basic part of [[Jewish cuisine]]. Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added.
-In Scandinavia, once the pickling process is finished and depending on which of the dozens of classic herring flavorings are selected, it is usually enjoyed with dark rye bread, crisp bread, or potatoes. This dish is a must at [[Christmas]] and [[Midsummer]], where it is enjoyed with [[akvavit]].
+Herring has been a known [[staple food]] source since 3000 B.C.E. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, [[pickling|pickled]], or cured by other techniques. The fish was sometimes known as "two-eyed steak."
-In Iceland, a ''blald'' is a young pickled herring given to a child as a special holiday treat.
+Herring are very high in healthy long-chain [[Omega-3 fatty acid]]s (Mayo 2008), [[eicosapentaenoic acid|EPA]], and [[docosahexaenoic acid|DHA]]. They are a source of [[vitamin D]]. Large Baltic herring slightly exceeds recommended limits with respect to [[PCB]] and [[dioxin]]. Nevertheless, the health benefits from the [[fatty acid]]s generally are considered more important than the theoretical risk from dioxin; their cancer-reducing effect is statistically stronger than the cancer-causing effect of PCB's and dioxins (Evira 2006a). The contaminant levels depend on the age of the fish, which can be inferred from their size. According to recommendations of the Finish Food Safety Authority, Baltic herrings larger than 17 centimeters may be eaten twice a month, while herrings smaller than 17 centimeters may be eaten freely (Envira 2006b).
-In the Middle Ages the [[Dutch people|Dutch]] developed a special treat known in English as [[soused herring]].
 [[Image:Haringstal Leiden Januari 2005.JPG|thumb|left|Dutch street-side herring stall]]
+Pickled herring is a delicacy popular in Europe and has become a basic part of [[Jewish cuisine]]. Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added.
-Pickled herrings are also common in [[Ashkenazi Jews|Ashkenazi Jewish]] cuisine, perhaps best known for ''forshmak'' salad known in English simply as "chopped herring".
+[[Image:Herring roe.jpg|thumb|200px|Raw herring [[roe]] is often used for [[sushi]] or eaten by itself]]
+In Scandinavia, once the pickling process is finished and depending on which of the dozens of classic herring flavorings are selected, it is usually enjoyed with dark rye bread, crisp bread, or potatoes. This dish is popular at [[Christmas]] and [[Midsummer]], where it is enjoyed with [[akvavit]]. In Iceland, a ''blald'' is a young pickled herring given to a child as a special holiday treat.
-Pickled herring can also be found in the cuisine of [[Hokkaidō]] in [[Japan]], where families traditionally preserved large quantities for winter.
+Pickled herrings are also common in [[Ashkenazi Jews|Ashkenazi Jewish]] cuisine, perhaps best known for ''forshmak'' salad known in English simply as "chopped herring." Pickled herring can also be found in the cuisine of [[Hokkaidō]] in [[Japan]], where families traditionally preserved large quantities for winter.
-=====Rollmops=====
+The word '''rollmops''', borrowed from [[German language|German]], refers to a [[pickling|pickled]] herring [[Fillet (cut)|fillet]] rolled (hence the name) into a [[cylinder (geometry)|cylindrical]] shape around a piece of pickled [[cucumber]] or an [[onion]].
-{{details|Rollmops}}
-The word '''Rollmops''', borrowed from [[German language|German]], refers to a [[pickling|pickled]] herring [[Fillet (cut)|fillet]] rolled (hence the name) into a [[cylinder (geometry)|cylindrical]] shape around a piece of pickled [[cucumber]] or an [[onion]].
+In [[Sweden]], Baltic herring is fermented to make ''[[surströmming]]''.
-====Fermented====
+A typical Dutch delicacy is raw herring ''(Hollandse Nieuwe)''. This is typically eaten with raw [[onion]]s. ''Hollandse nieuwe'' is only available in spring when the first seasonal catch of herring is brought in. This is celebrated in [[festivals]] such as the [[Vlaardingen]] Herring Festival. The new herring are frozen and [[enzyme]]-preserved for the remainder of the year.
-In Sweden, Baltic herring is fermented to make ''[[surströmming]]''.
-====Raw====
-[[Image:Herring roe.jpg|thumb|200px|Raw herring [[roe]] is often used for [[sushi]] or eaten by itself]]
-A typical Dutch delicacy is raw herring (''Hollandse Nieuwe'').  This is typically eaten with raw [[onions]].  ''Hollandse nieuwe'' is only available in spring when the first seasonal catch of herring is brought in.  This is celebrated in [[festivals]] such as the [[Vlaardingen]] Herring Festival.  The new herring are frozen and enzyme-preserved for the remainder of the year.
 Herring is also [[Canning|canned]] and exported by many countries. A ''sild'' is an immature herring that are canned as [[sardine]]s in Iceland, Sweden, [[Norway]] or [[Denmark]].
-Very young herring are called [[whitebait]] and are eaten whole as a delicacy.
+{{readout|Very young herring are called [[whitebait]] and are eaten whole as a delicacy.}}
-====Other means====
 A [[kipper]] is a split and smoked herring, a [[bloater]] is a whole smoked herring, and a [[buckling (fish)|buckling]] is a hot smoked herring with the guts removed. All are staples of [[British cuisine]]. According to [[George Orwell]] in ''[[The Road to Wigan Pier]]'', the Emperor [[Charles V, Holy Roman Emperor|Charles V]] erected a statue to the inventor of bloaters.
@@ Line 141: / Line 88: @@
 In [[Alaska Panhandle|Southeast]] [[Alaska]], [[western hemlock]] boughs are cut and placed in the ocean before the herring arrive to spawn. The [[fertilization|fertilized]] herring eggs stick to the boughs, and are easily collected. After being boiled briefly the eggs are removed from the bough. Herring eggs collected in this way are eaten plain or in herring egg [[salad]]. This method of collection is part of [[Tlingit]] tradition.
-== Herring in popular culture ==
+=== Herring in popular culture ===
-Figuratively, a ''[[Red herring (plot device)|red herring]]'' is a false lead in a [[Mystery fiction|mystery]].  In this context, ''red'' means smoked, and a smoked herring has such a strong smell that it can be used to create a false scent that causes [[hunting]] [[dog]]s to lose a track.
-Herrings are focus of many jokes as a result of a scene in ''[[Monty Python and the Holy Grail]]'', where the [[Knights who say Ni]] ask King Arthur to "cut down the mightiest tree in the forest with&nbsp;... a herring".
-In the Linux game ''[[Tux Racer|Planet Penguin Racer]]'', you play as the Linux mascot "[[Tux]]" (A penguin). The goal is to slide down a course of snow and ice collecting herring.
-Ula from ''[[The Producers]]'' eats "many different herrings" as part of a Swedish breakfast.
+Figuratively, a ''[[Red herring (plot device)|red herring]]'' is a false lead in a [[Mystery fiction|mystery]]. In this context, ''red'' means smoked, and a smoked herring has such a strong smell that it can be used to create a false scent that causes [[hunting]] [[dog]]s to lose a track.
-In a recent [[stand-up comedy]] performance, [[Eddie Izzard]] discussed ''[[surströmming]]'' with some Swedes who happened to be in the audience, while reading from a live copy of [[Wikipedia]]'s article on herring (accessed via an [[iPhone]]).
-In the 1959 movie [[Some Like it Hot]], the character "Joe" ([[Tony Curtis]]), masquerading as "Junior", describes a large fish trophy as "a member of the herring family".  "Sugar" ([[Marilyn Monroe]]) ponders "how they get those big fish into those little glass jars."  Joe replies, "They shrink when they're marinated."
-Smoked herring is especially a traditional meal on the Danish island in the Baltic Sea, Bornholm.
-In Gogol Bordello's song "American Wedding" refers to the fish. "Have you ever been to American Wedding? Where is the Vodka, where is marinated herring?
-In the 1975 [[Woody Allen]] comedy [[Love and Death]], one of the main characters, Sonja ([[Diane Keaton]]) is at one point married to Leon Voskovec ([[Sol L. Frieder]]), who is in fact a herring merchant.
 ==Classification==
-==Genera==
+===Genera===
 * '''Subfamily [[Dussumieriinae]]''' (round herrings)
 ** ''[[Dayella]]''
@@ Line 191: / Line 122: @@
 ** ''[[Hilsa (genus)|Hilsa]]''
 ** ''[[Tenualosa]]''
-* '''Subfamily [[Pellonulinae]]'''
+* '''Subfamily [[Pellonulinae]]''' (freshwater herrings)
 ** ''[[Knightia]]'' <small>(prehistoric)</small>
 ** ''[[Clupeichthys]]''
@@ Line 235: / Line 166: @@
 ** ''[[Thrattidion]]''
+===Species in the ''Clupea'' genus===
-==See also==
+''[[Clupea alba]]''<br/>
-*[[:Image:Heringsschwarm.gif|Underwater video]] (looping) of a school of [[Atlantic herring]] ''Clupea harengus'' on its migration to their spawning grounds in the [[Baltic Sea]].
+''[[Clupea bentincki]]''<br/>
-*[[Soused herring]]
+''[[Clupea caspiopontica]]''<br/>
+''[[Clupea chrysotaenia]]''<br/>
+''[[Clupea elongata]]''<br/>
+''[[Clupea halec]]''<br/>
+''[[Atlantic herring|Clupea harengus]]''<br/>
+''[[Clupea inermis]]''<br/>
+''[[Clupea leachii]]''<br/>
+''[[Clupea lineolata]]''<br/>
+''[[Clupea minima]]''<br/>
+''[[Clupea mirabilis]]''<br/>
+''[[Clupea pallasii]]''<br/>
+''[[Clupea sardinacaroli]]''<br/>
+''[[Clupea sulcata]]''
 == References ==
-* Agbayani, E. 2004. [http://www.fishbase.org/Summary/FamilySummary.cfm?ID=43&CFID=62456921&CFTOKEN=19426699 Family Clupeidae  - Herrings, shads, sardines, menhadens] ''FishBase''. Retrieved June 2, 2008.
+* Agbayani, E. 2004. [http://www.fishbase.org/Summary/FamilySummary.cfm?ID=43&CFID=62456921&CFTOKEN=19426699 Family Clupeidae - Herrings, shads, sardines, menhadens] ''FishBase''. Retrieved June 2, 2008.
 * Agbayani, E. 2006. [http://www.fishbase.org/Glossary/Glossary.cfm?TermEnglish=Herrings Term: Herrings] ''FishBase''. Retrieved June 2, 2008.
+* Envira, Finnish Food Safety Authority. 2006a. [http://www.evira.fi/portal/en/evira/current_issues/?id=332 Risks and benefits are clarified by food risk assessment] ''ENVIRA''. Retrieved June 2, 2008.
+* Envira, Finnish Food Safety Authority. 2006b. [http://www.evira.fi/portal/en/food/dietary_advice_on_fish_consumption/ Dietary advice on fish consumption] ''ENVIRA''. Retrieved June 2, 2008.
+* Herbst, S. T. 2001. ''The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide''. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589.
 * Integrated Taxonomic Information System (ITIS). 2004a. [http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700 Clupeidae] ''ITIS Taxonomic Serial No.: 161700''. Retrieved June 2, 2008.
 * Integrated Taxonomic Information System (ITIS). 2004b. [http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=551153 Clupeinae] ''ITIS Taxonomic Serial No.: 551153''. Retrieved June 2, 2008.
+* Mayo Clinic. 2008. [http://www.sciencedaily.com/releases/2008/03/080310164906.htm Cardiovascular benefits Of omega-3 fatty acids reviewed] ''ScienceDaily'' March 12, 2008. Retrieved June 2, 2008.
+* Nelson, J. S. 1994. ''Fishes of the World'', 3rd edition. New York: John Wiley & Sons. ISBN 0471547131.
+* O'Clair, R. M., and C. E. O'Clair. 1998. ''Southeast Alaska's Rocky Shores: Animals''. Auke Bay, Alaska: Plant Press. ISBN 0966424506.
+* Sepkoski, J. 2002. [http://strata.ummp.lsa.umich.edu/jack/showgenera.php?taxon=611&rank=class A compendium of fossil marine animal genera] ''Bulletins of American Paleontology'' 364: 560. Retrieved May 22, 2008.
-{{reflist}}
-* {{FishBase genus|genus = Clupea|month = January|year = 2006}}
-* O'Clair, Rita M. and O'Clair, Charles E., "Pacific herring," ''Southeast Alaska's Rocky Shores: Animals''. pg. 343-346. Plant Press: Auke Bay, Alaska (1998). ISBN 0-9664245-0-6
-* Bender, D. A., and A. E. Bender. 2005. ''A Dictionary of Food and Nutrition''. New York:  Oxford University Press. ISBN 0198609612.
-* Food and Agriculture Organization and World Health Organization (FAO/WHO). 1995.
-* Herbst, S. T. 2001. ''The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide''. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589
-* Nelson, J. S. 1994. ''Fishes of the World'' 3rd edition. New York: John Wiley & Sons. ISBN 0471547131.
-==External links==
-* Guide to Responsible Sourcing of Herring - produced by Seafish  http://www.seafish.org/upload/b2b/file/fact_sheets/Herring%20Factsheet2%20A4s.pdf
-* [http://www.clupea.net/biology/index.html clupea.net]
-* [http://www.newscientist.com/news/news.jsp?id=ns99994343 Herring "communicate" by flatulence] from newscientist.com
-* [http://www.gma.org/herring/default.asp Atlantic Herring] from the Gulf of Maine Research Institute
 [[Category:Life sciences]]