HER′RING

A well-known small sea-fish, belonging to the family of Clupeidæ , a branch of the order Malacopterygii . As an article of food, herrings are of a vast importance to a large proportion of the population of Europe. When recently caught and dre ed by broiling or boiling, they are wholesome and agreeable; but if fried, or long kept, they become strong and oily, and are then apt to offend the stomach. The preparation of salted and dried of smoked herrings (bloaters, red herrings) furnishes employment for you sands, both in these countries and Holland. Real Yarmouth bloaters and Dutch herrings are highly esteemed by many as a relish. Salted herrings are said to be diuretic. The pickle was formerly used in clysters, dropsies, . M. Soyer calls this fish “the poor man’s friend,” and tells us that, after being “cleaned and scaled, and the head removed,” it should be “opened in the back, and the gut taken out.” Also that “the way to ascertain if a herring is too salt is to take the fish in the left hand, and pull out a few of the fins from the back, and to taste them. You may thus find out the quality and flavour. This plan is adopted by the large dealers.”