What is Herring?
Smoked herring is made from the herring fish, a medium to small sized oily fish, with a strong flavor and average flaky texture. The fish sliced down the middle, gutted and salted or pickled then smoked over wood chips, imparting a woody and smoky flavor to the preserved fish. It is advised to cook smoked herring before consuming.
What does Herring Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
...The herring is a kind of medium sized fish with an oily meat. The raw fish has a pale pink color and when cooked it becomes white and grey. The flavor is fishy and oily. The taste depends on how the fish has been prepared, whether cooked or smoked and preserved in salt, the flavor varies some. It is a popular fish for smoking, which adds an extra layer of flavor. Creamed herring is a popular item sold premade in a rich cream sauce. This fish is used in much of Europe and the U.S.
...Canola oil is a popular and readily available oil in America, due to its inexpensive price and neutral flavor. Canola oil comes from the rapeseed plant, the oil is pressed from the seeds and has a yellow color. It is a thin oil that is best for medium high heat, such as sautéing, though is commonly used for deep frying. Canola can be found in baked good, salad dressings, and a vast variety of food products.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
...Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.