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Herring

Characteristics

Type of freezing :
Manufacturers : "NBAMR"
Length, cm : 25 + , 30 + , 27+
Weight, g. : 250-300 , 350-400
Types of cutting : Undivided
Kinds : Atlantic , Pacific

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Description

Herring is a valuable commercial fish in the Northern Atlantic and Pacific oceans and in the Arctic ocean.

Body laterally compressed, with a serrated edge of the belly. Scales moderate or large, rarely small. The upper jaw is not awarded for lower. Mouth moderate. Teeth, if present, rudimentary and drop down. Anal fin of moderate length and has less than 80 rays. The dorsal fin is located above the abdominal. The caudal fin is forked. To this genus include 3 of a kind. Their food consists of various small animals, especially small crustaceans.

All members of the genus are of major commercial importance, used in food and for production of fish meal.

The area of distribution of herring hugs the Atlantic ocean (European and North American coasts), North to southern Greenland and Finnmark South to the Bay of Biscay, the Baltic sea with its Bay (it is the small kind called herring), Finnmark and Murman coast and the White sea (mainly in the Western and southern coast); Pacific ocean.

Apparently, the herring spends part of life at great depths. Ocean fishing in Europe starts every year around the Shetland Islands, where the relative area of shallow water, and gradually moves further and further South. Spawning continues all year long and happens in different places at different times. Often you can set two separate main period for a single location; for example, in the Baltic sea, spawning takes place before summer and after summer, in the ocean before the onset of winter and end of winter. The major spawning of herring occurs at greater depths (up to 128-213 metres), small spawns closer to shore, sometimes over 2 meters of depth and often in less saline parts of the sea. For spawning herring collected huge flocks, sometimes so thick that the pressure from the bottom of the fish sticks out the top of the water. The water becomes turbid, and pungent odor spreads to a considerable distance. Masses of fertilized eggs fall to the bottom and stick to objects underwater or stick together in clumps. The number of eggs approximately 20 000-40 000. The diameter of the Baltic herring usually from 0.92 to 1 mm, in the ocean from 1 to 1.3 mm. To exit from spawn is usually about 2 weeks, but at a high temperature development is reduced to a few days.

The food of The herring consists mostly of small crustaceans, especially copepods (lat. Copepoda), but in the stomach of their catches and small fish. Recent studies have shown that the approach of herring to the shores, which wholly depends on the success of the coastal fishery, is closely related to the distribution of water of high salinity and temperature.

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