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A type of saltwater fish found in the colder waters of the North Atlantic. There are many varieties of herring and most of them grow to no more than a foot in length.

A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines but they are not true sardines, such as the Pacific and Atlantic herring, blueback herring and sprat.

The largest member of the herring family, it has a slight oiliness to it and a mildly sweet flavor that resembles pompano and salmon.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.

This term is used as a reference to several different meanings. Most often Souse will refer to the process of pickling a food in a brine solution or vinegar.

Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

The eggs of a female fish, referred to as hard roe, and the male's milt or sperm, known as soft roe....

poly unsaturated fat, poly-unsaturated fat,

Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.