Skin the fish and slice into about ½ cm slices. Spoon over the tartare marinade and let sit for 3 minutes. 6. For the herring powder, place the herring oil in a bowl. Add the maltodextrin and ...

Today in Poland, herring seems to be a gastronomic oxymoron as far as cultural associations, and yet, it has remained a staple food in a country in which fish is generally rarely consumed. Let’s take ...

The solution was turning the herring into fishmeal, a process that involves reducing the fish to a brown powder which can then be fed to livestock, pets or, these days, farmed fish. A factory for ...

Atlantic and Baltic herring are typical plankton-eating fish of central importance for the northern Atlantic Ocean and Baltic Sea ecosystems. A new study published in Nature Communications led by ...