Herring meat has a pronounced oily taste and a characteristic, but unobtrusive smell. Oceanic and riverine are very close in composition, but oceanic contains more iodine. The best, of course, is the Atlantic (the coast of Norway, Holland, Iceland).
What is useful herring
In herring (although there is some difference in subspecies), an average of 19–20 g of protein is a very good ratio. Also, herring, like any fish, contains a large amount of omega-3 fatty acids, which protect the heart and blood vessels, are useful for skin diseases and should generally be part of any balanced diet.
Thanks to the potassium and magnesium it contains, fish can improve health in heart disease and help in the treatment of blood vessels. If you constantly include herring in your diet, you can reduce the risk of developing oncology, prevent atherosclerosis and diabetes.
The nutritionist explained that herring is rich in components that have an anti-inflammatory effect, help prevent many diseases, and also maintain normal blood rheology. At the same time, fish contains a large amount of sodium chloride, so you should not eat it every day.
What is the best way to eat herring
The next most useful will be boiled and baked fish in the oven (the only thing in this case is to place it on a wire rack and use a pan to get rid of excess fat again).
