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 ...

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 ...

A comparison of the fast-growing fish-eating Baltic herring (Slåttersill in Swedish) and slow-growing plankton-eating spring- and autumn-spawning Baltic herring. Photo: Leif Andersson.

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 ...

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 ...