1. Is it true that Lithuanians mostly buy herring in comparison with all fishes?

Herring products for Lithuanians are not only daily food but also the attribute of every major holiday. There, during Advent, Christmas Eve, Ash-Wednesday or Lent the products of this fish are being consumed very much.

2. Where herring come to Lithuania from?

Herring come to Lithuania from Norway, the Faroe Islands and Iceland. Herring is caught in the Atlantic.

3. How prepared herring reaches the shops?

Herring reaches the users in the shops technologically processed and prepared – herring with a head, flensed herring without a head, herring fillet with a skin and without a skin. Technologically prepared herring can be salted, marinated, smoked and roasted. Today the offer of herring products is very big where herring fillet is presented with various vegetables, fruits, spices and their mixtures in the sauce of mayonnaise, tomatoes, mustard, fillers, pickles, vegetable oils.

4. How technological process of herring preparation is going on? What spices are the most suitable to use?

Herring with the head and hearing fillet are receivable refrigerated. Firstly herring is defrosted according to technological process. That means that herring is defrosted till the temperature of 0-1 degrees Celsius. Then herring is ripened. In order to produce salty herring it is salted in brine and soused herring is marinated in pickle. The period of maturation varies from 3 to 5 days. If herring fillet without skin is being produced the skin is peeled and then proceeding takes place in accordance to technological instruction with other ingredients together with filling of various sauces, marinates or vegetable oils. Traditional spices – sweet peppers, laurel leaves, coriander and various mixtures of spices are used for herring preparation.

5. What herring taste depends on?


Herring taste depends on the season of catching and the method of technological preparation – for example, during spring spawning catchable herring is leaner, it has only less than 10 percent of fats. Whereas herring caught in the end of summer or in the beginning of autumn has around 20 percents of fats. Such herring contains maximum amount of fatty acids.

6. Herring is fat sea fish. What benefit does it lend?


Herring is very valuable food product, low-calorie, easy digestible. Proteins existing in herring are digested more quickly than animal fats and digestive system is less laden. There are plenty of proteins, fats, mineral materials and vitamins in it. Herring is rich of fatty acids Omega-3. These acids eliminate harmful cholesterol out of the organism. Herring is well-balanced source of minerals. Herring has a small amount of sodium, but a lot of potassium. This fish provides the organism with selenium, iodine, phosphorus, calcium, magnesium, fluorine, zinc, vitamins A, D, B12 and E. For example, vitamin D is needed for the activity of bones and kidney.

Phosphorus strengthens teeth and bones. Fishes have it very much. Furthermore, phosphorus performs important role in the activity of brains, heart and muscle. It also improves memory.
Phosphorus perfectly eliminates fatigue because of big amount of proteins and Omega-3 acids.

Herring is suitable for the prophylaxis and healing of thyroid disorder because 100 grams of salted herring has 77 micrograms of iodine. Daily norm is 190 grams of herring.
There is a lot of selenium which decreases the risk to get ill from stomach or intestine cancer twice. It also retards the process of obsolescence.

Useful materials existing in herring help the organism to struggle with stress, strengthen nervous system, immunity, improve physical and mental condition, protects the cells from harmful oxidants.

7. What dishes this fish is suitable for? What it can ne eat with?

In order to have tasty herring it is a need to prepare it ably and ingeniously. Our mistresses are really ingenious: herring with mushrooms, beetroots, carrots, onions and tomato sauce, variously marinated, fillet rolls and croquettes.

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