HERRING, THE KING FISH
The affection of the French for herring spans the years. The different preparations made possible by this fish from the North Seas delight young and old alike.
Herring acquired its letters of nobility from the Middle Ages. At the time, it was the most consumed fish to such an extent that it became a bargaining chip on the markets. Its conservation with salt made it possible to feed the populations almost throughout the year. At the dawn of the 20th century, he made the fortune of the towns of Boulogne-sur-Mer (62) and Fécamp (76). Even today, it is one of the most fished species in the world.
It is particularly fond of the cold waters of the Atlantic and the North Seas and takes its name from the Germanic Hâring. Herring is therefore highly appreciated by the inhabitants of the Nordic countries but also by the French. In the 1970s, quotas were put in place in response to severe overfishing. The temporary disappearance of herring leads to the closure of certain processing plants. Currently, herring stocks are considered stable, with a few exceptions. Each year, in France, more than 30,000 t of herring are caught.
The taste quality of herring varies according to the period in which it is caught. Before the spawning period, that is to say from October to January, the males produce milt and the females produce eggs. This is when the herring is at its tastiest. This clupeid measures 15 cm and weighs 200 g on average. It can reach a length of 40 cm and live about 20 years.
Much appreciated smoked, herring goes well with fruits such as apples or melon. It can be eaten in salads, in rillettes or hot with potatoes after baking. To give it this particular flavor, the herring is processed in factories where it is known. But, it is also less commonly eaten fresh. When it does not pass the curing stage, its taste is similar to that of a milder mackerel. Chefs are fond of cooking it simply grilled in a pan with a touch of cream or mustard. For connoisseurs, the vinegar preparation of herring fillets rolled up with onions or pickles, known as "rollmops", remains a must.
