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Both types of smoked salmon are versatile and can be eaten right out of packaging. Typically, hot-smoked salmon is best for cooking though. Because its rich and flakey, it stands the heat really well and lends great flavor in hot dishes. Cold-smoked salmon is ideal when consumed cold.
Unlike many other kinds of fish, herring is very inexpensive, and it is one of the few species that are fished in an ecologically sustainable manner.
Purse seines and gillnets are the primary gears used to catch whole herring. Purse seine gear is used almost exclusively in herring food/bait fisheries, while both purse seines and gillnets are used in sac roe fisheries.
The season is open year-round. There is no annual possession limit for herring or for herring spawn which is not on kelp.
The season is open year-round. There is no annual possession limit for herring or for herring spawn which is not on kelp.
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Cold-smoked salmon is smoked below roughly 90 degrees fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees. The temperature difference results in cold-smoked salmon and a fresher and less smoky flavor, while the hot-smoked version is much smokier.
The fishing season starts in October in the southern North Sea, and follows the herring through the winter months as they migrate down through the eastern Channel, ending in February or March when the quota has been met.
What are the most sustainable types of seafood? The most sustainable picks range from farmed favorites such as tilapia and arctic char, to wild-caught stars like albacore tuna and rockfish.
herring, species of slab-sided northern fish belonging to the family Clupeidae (order Clupeiformes). The name herring refers to either the Atlantic herring (Clupea harengus harengus) or the Pacific herring (C.
Pacific Herring is a coastal schooling species found on both the eastern and western sides of the Pacific Ocean. In the eastern North Pacific Ocean, Pacific Herring range from Beaufort Sea, Alaska, south to Baja California, Mexico.