Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
Herring are forage fish, mostly belonging to the family Clupeidae. They often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognised, and provide about 90% of all herrings captured in fisheries. Most abundant of all is the Atlantic herring, providing over half of all herring capture.
Source: Wikipedia. Source link.
Third party sites such as Google Analytics may use browser cookies, and by using this site you agree to this.
|Food Item||Herring, winter, rolled in flour, fried in fat|
|SubCat||Fish and fish products|
|Sub3Cat||Fatty fish, prepared|
|Dietary fibre (g)||0.2|
|Edible part (%)||M|
|Vitamin A (RAE)||16|
|Vitamin B12 (µg)||13.9|
|Vitamin B6 (mg)||0.58|
|Vitamin C (mg)||0|
|Vitamin D (µg)||13.7|
|Vitamin E (alfa-TE)||1.6|