Herring is healthy because it contains a lot of omega-3 and protein. Because you can prepare it in many different ways, it never gets boring. However, you should keep in mind that herring are also threatened by overfishing.
That’s why herring is so healthy
Fish is healthy, especially herring, but like many other types of fish, it too is threatened by overfishing.
- Above all, the omega-3 content, which the herring contains with more than 15 percent fat, sometimes even up to 28 percent, is very healthy and essential. The human body cannot produce omega-3 fatty acids itself and must therefore ingest them through food. The fatty acid has various functions in the body, such as participating in the production of hormones, in cell metabolism or in supplying the joints. In addition, regular intake protects against cardiovascular diseases and keeps the brain fit.
- The protein content of herring is also very high at around 18 percent. The protein requirement is already covered with 200 grams of herring. Proteins are involved in the formation of bones and muscles and are also responsible for repairing defective cells, fighting off pathogens, absorbing iron, making connective tissue and much more.
- Vitamins, minerals and trace elements are also found in herring. This also applies to vitamin B12, which plays an important role in various metabolic processes. It is involved in blood formation and contributes to the normal functioning of the nerves. Also Vitamin A and D are included, the latter is missing for many people especially in winter. The trace elements iodine and selenium support the functions of the thyroid gland.
Herring is so diverse as a food
Immediately after the herrings are caught, they are salted on the ship and thus preserved.
- Matjes are mainly a common food in Northern Germany and Holland. The herrings for this dish are young and not yet sexually mature, which is why their fat content is particularly high. During preparation, the fish is gutted, except for part of the pancreas, which later, when the fish is soaked in brine, releases enzymes that make the herring so bland and tender.
- The Bismarck herring is named after Otto von Bismarck’s preference for eating the fish in a sour marinade of oil, vinegar, onions, mustard seeds and bay leaves.
- The Rollmops is similar to the Bismarck herring, except that after pickling, the fillets are rolled up with a piece of cucumber and onion and placed on a wooden stick. Then they go into the marinade.
- In the kipper variant, the herring is smoked at 60 degrees Celsius. This makes it durable for a very long time and intensifies the taste.
- With fried herring, the fish is first fried and then marinated. This consists of salt, vinegar and spices and ensures the shelf life.
- In Sweden “Sill”, as the herring is called there, is very popular and is marinated in different ways, for example in mustard and dill or lemon juice and herbs. Surstromming, known for its pungent smell, is also a herring preserved by lactic acid fermentation.