Low-fat herring (low-fat herring)

The herring (herring) has a compressed body on the sides and a forked fin. The scales on its back are purple, and on its belly are gray. 

People eat herring (herring) from ancient times to the present day. (For example, in England, herring was caught already in the 6th century AD) At the same time, each nation has its own favorite way of cooking herring. 

The Belgians, for example, love smoked herring and willingly eat it in a salad along with boiled potatoes. Icelanders prefer lightly salted herring (herring) in combination with onions and beer. And in the Netherlands-the birthplace of "salted herring" - this fish is eaten not only salted, but also raw! 


In the Scandinavian countries, herring is marinated by mixing it with completely different products - cherries, curry, tarragon and others. In Sweden, chefs have even invented a real "herring pie", the filling for which is crushed herring combined with walnuts, caviar, wild berries, dates, saffron and rose water.

As for Russia, it is known that herring is most often consumed here in salted form, although low-fat herring can have a wider range of applications: it can be stewed in sour cream, tomato or cheese sauce, cook delicious potato and fish casseroles, chopped cutlets and meatballs, as well as boil in milk sauce and fry.