Herring is definitely an underrated fish. We love salmon for which you have to pay a decent sum, and we remember herring every holiday, usually in the form of a salad or rollmops. Is it worth eating this fish?
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Inconspicuous fish
When was the last time you ate herring? Probably at the family’s name day or on the occasion of holidays. It’s a pity. This relatively inexpensive fish has a lot beneficial properties.
The Dutch proverb reads: ‘If there is a herring near you, the doctor will be far away.’ And it is not about the smell of this fish at all. Hendrikje van Andel Schipper considered herring to be the elixir of longevity. The Dutch woman lived 115 years and repeatedly argued that the recipe for such an old age is to eat herring every day.
Keep track and vitamins
Herring is a treasure trove of vitamin and minerals. The meat of this fish contains vitamins B12 and B6, as well as minerals such as iron, zinc, copper, phosphorus and iodine. Thanks to the high amount of vitamins A, E and D, herring also has anti-atherosclerotic properties.
Herring a omega 3
Herring is oily fish (fresh herring: 161 kcal / 100 g, salted: 217 kcal / 100 g, marinated: approx. 192 kcal / 100 g, in oil: 301 kcal / 100 g), but that’s very good! In the case of marine fish, it is fat that we care most about. It is precisely about omega 3 acids, about the beneficial properties of which we have written many times.
According to research presented in the Journal of Agriculture and Food Chemistry, omega-3 fatty acids account for over 12 percent. fatty acids contained in herring. What’s more, herring has more beneficial acids than sardine, salmon, tuna or trout!
Research has shown that omega-3 fatty acids counteract cancer and cardiovascular diseases and improve metabolism. In addition, they strengthen eyesight, protect sperm and inhibit the inflammatory process in the body (they are good in the treatment of rheumatoid arthritis and degenerative diseases of connective tissue). They also have a beneficial effect on the work of the brain because they strengthen the cell membrane. Symptoms of omega-3 deficiency include fatigue, poor memory, dry skin, heart disease, mood changes, depression, and circulation problems.
What kind of herring to buy?
First of all, unsalted, although this is the most common form.
Regular salt abuse increases the risk of hypertension, cardiovascular diseases, stomach and brain cancer, and impairs the function of the kidneys.
It is worth knowing that the young fish caught in May are matias, fatty with dandelions and roe, those caught from July to September are full herring, and the lean ones from October – empty herring. People who do not like the taste of herring should try to prepare it in such a way that it is not perceptible, e.g. with Curry or in tomatoes.
Photo 1 is from: French Tart / Foter / CC BY-ND
Photo 2 is from: Accidental Hedonist / Foter / CC BY
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