Out of stock
- Very high in valuable omega 3 fatty acids
- Caught in southern Cornish waters and landed in Plymouth
- Available Apr-Dec
- Cook quickly on the barbecue or grill with butter and lemon
Herring is one of the oily fish family and lends itself well to being pickled, salted or kippered. For centuries across Cornwall, people have enjoyed the summer bounty of herring during the winter months due to these preserving methods. Herring also boasts some impressive health benefits, as its high in vitamin D and Omega 3s as well as being an amazing source of protein. Although often preserved, herring can also be eaten fresh in a similar manner to sardines – grilled or barbecued with butter and lemon. Make sure you use it straight away when fresh, as its oily texture means it has a shorter shelf life than white fish.
Fresh fish is best eaten straight away, or within 3 days. Store in your refrigerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery - remember that oily fish does not freeze as well as white fish, so be sure to consume within 2 months. TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.