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Herring as food
Herrings are forage fish, mostly belonging to the family Clupeidae. They often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus ''Clupea'', found particularly in shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' are recognized. The main taxa, the Atlantic herring, accounts for over half the world's commercial capture of herrings.
Herrings played a pivotal role in the history of marine fisheries in Europe,〔Cushing, David H (1975) (''Marine ecology and fisheries'' ) Cambridge University Press. ISBN 9780521099110.〕 and early in the twentieth century their study was fundamental to evolution of fisheries science.〔 Went, AEJ (1972) "The History of the International Council for the Exploration of the Sea". ''Proceedings of the Royal Society of Edinburgh''. Section B. Biology, 73: 351–360.〕〔Pauly, Daniel (2004) (''Darwin's Fishes: An Encyclopedia of Ichthyology, Ecology, and Evolution'' ) Page 109, Cambridge University Press. ISBN 9780521827775.〕 These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled.
== Nutrition and toxins ==
Herring are very high in the long-chain Omega-3 fatty acids EPA and DHA.〔(Cardiovascular Benefits Of Omega-3 Fatty Acids Reviewed )〕 They are a source of vitamin D.
Water pollution influences the amount of herring that may be safely consumed. For example, large Baltic herring slightly exceeds recommended limits with respect to PCB and dioxin, although some sources point out that cancer-reducing effect of omega-3 fatty acids is statistically stronger than the cancer-causing effect of PCBs and dioxins.〔(Risks and benefits are clarified by food risk assessment - Finnish Food Safety Authority Evira )〕 The contaminant levels depend on the age of the fish which can be inferred from their size. Baltic herrings larger than 17 cm may be eaten twice a month, while herrings smaller than 17 cm can be eaten freely.〔(Dietary advice on fish consumption - Finnish Food Safety Authority Evira )〕 Mercury in fish also influences the amount of fish that women who are pregnant or planning to be pregnant within the next one or two years may safely eat.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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