Herring season: Balancing taste with tradition and health

Herrings are one of the few fish that regularly appear on our tables. We consume them all year round, but their popularity increases in autumn and winter. Whether fresh, salted, pickled, or in brine, they always positively impact health.

Herrings are an excellent source of nutrients. They contain iodine, necessary for proper thyroid function, and phosphorus, which supports brain functions and plays a role in the formation of nucleic acids. Vitamin D is also crucial, as it provides protection against osteoporosis and cancer. They also contain omega-3 fatty acids, which support the circulatory system and brain function.

Preparing herring dishes is simple and quick. The only issue may be their saltiness. This is because we increasingly buy filleted herrings preserved by soaking in brine. This process adds aroma, flavour, and softness to the fish. However, it can also make the herrings too salty. That's why soaking them is beneficial.

We often use milk for soaking because it effectively removes excess salt. However, you can also try buttermilk, which adds a delicate touch. Simply cover the fillets with milk or buttermilk, replacing it even twice. Herrings prepared this way are ideal for various dishes, including salads and sauces.

Sometimes, herrings prepared with onions have a bitter taste. However, this is due to the vegetable, not the fish. To prevent this, it's worth lightly salting the onion and allowing it to sit before rinsing with cold water. Another method is freezing the onion before slicing, making it sweeter and milder in taste. Another well-known method? Just blanch the onion with hot water to remove bitterness.