The herring has a sleek, slender body and silvery skin with hints of green and blue. Specimens range from 100-450g and are best grilled or baked whole, but there is a traditional Scottish recipe whereby herring are rolled in oatmeal and fried in bacon fat. As with all oily fish, herring benefits from a sharp sauce. It is most popular in various smoked and cured forms and – as avruga – a great alternative to caviar.
Here are some of the latest recipes for this particular species of fish.
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