Canned herring is a beloved food in many parts of the world, but are you enjoying it to its max potential? To do so, avoid making these 10 mistakes.

Fresh and smoked herring were the varieties preferred at Middleborough, as noted by a resident who remarked that in the early 1900s there was no corned herring in town, "everyone baked them fresh." ...

If you do get your hands on some fresh fish, here is a good set of instructions on how to filet herring (and, if you’re so inclined, to make fermented picked herring). I don’t recommend frying ...

It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and ...

KNIFE RIVER, Minn. - When tourists flock to Minnesota's North Shore each summer and fall, they want to hike, throw rocks in Lake Superior and take in the fall colors.And eat fresh herring."It's ...

Salting gives herring a firmer texture and a more intense flavor than the fresh fillets. Often, brined herring would go on to be pickled in a mix of vinegar, sugar and sometimes raw onions.

The herring is firm and chewy, not soft, and the skin is almost completely stripped off, a sign that the fish was fresh when pickled. Skin from fresh herring comes right off, while skin from older ...

We reported last month that the much-heralded return of a market for fresh herring to San Francisco was off to a slow start. Last year, the California Department of Fish and Game changed its ...

Maine lobstermen feared the herring fishery might be shut down early, leaving them with no ready supply of bait for the remainder of the lobstering season.