The fat content in herrings determines the way in which these fish are presented for human consumption. For example, a high fat content is good for kippering, whilst low fat is suitable for marinating. The Department of Fisheries & Forestry has for many years provided the trade with the fat content data they require. The information is based on routine analyses of herring samples which are now made regularly at the Fisheries Research Centre. Sufficient data have been collected over the past ten years to prepare graphs of the mean monthly fat contents in our four main herring fisheries. These graphs may be used to estimate when herring of a particular fat content will be available. This Leaflet presents the essential data and gives an explan...
Freezing of herring (Clupea harengus) for human consumption is increasing in the Nordic herring indu...
The Norwegian spring-spawning (NSS) herring Clupea harengus inhabits a seasonal environment where f...
The ICES herring assessment working group (HAWG) met on an interactive virtual platform for nine day...
In this study, spatial and temporal variation in fat content and temporal variation in maturation of...
This study was completed as part of a PhD studentship co-funded by the University of Aberdeen, the P...
The relationship between seasonal migrations and fat content in Norwegian spring spawning herring (...
The fat contents of Irish mackerel in recent years (1983-1984) have been published by McArdle, Barrt...
This thesis focuses on the link between condition, defined as the magnitude of fat reserves, and mat...
Crude and fatty acid composition analyses were performed on fillets, byproducts, and oil originating...
This Leaflet provides the detailed information on the spawning condition of herring required to deve...
Data on the content of fat and fat-free dry material of the Norwegian winterherring have been collec...
The assessment and management of the herring fisheries around Ireland assumes that there are three d...
Change of climate is expected to influence the energy content of fish by affecting the environmental...
For some time past studies have been performed on herring fecundities by various scientists. Farren ...
Landings of mackerel by Irish vessels have increased dramatically in recent years. The total catch i...
Freezing of herring (Clupea harengus) for human consumption is increasing in the Nordic herring indu...
The Norwegian spring-spawning (NSS) herring Clupea harengus inhabits a seasonal environment where f...
The ICES herring assessment working group (HAWG) met on an interactive virtual platform for nine day...
In this study, spatial and temporal variation in fat content and temporal variation in maturation of...
This study was completed as part of a PhD studentship co-funded by the University of Aberdeen, the P...
The relationship between seasonal migrations and fat content in Norwegian spring spawning herring (...
The fat contents of Irish mackerel in recent years (1983-1984) have been published by McArdle, Barrt...
This thesis focuses on the link between condition, defined as the magnitude of fat reserves, and mat...
Crude and fatty acid composition analyses were performed on fillets, byproducts, and oil originating...
This Leaflet provides the detailed information on the spawning condition of herring required to deve...
Data on the content of fat and fat-free dry material of the Norwegian winterherring have been collec...
The assessment and management of the herring fisheries around Ireland assumes that there are three d...
Change of climate is expected to influence the energy content of fish by affecting the environmental...
For some time past studies have been performed on herring fecundities by various scientists. Farren ...
Landings of mackerel by Irish vessels have increased dramatically in recent years. The total catch i...
Freezing of herring (Clupea harengus) for human consumption is increasing in the Nordic herring indu...
The Norwegian spring-spawning (NSS) herring Clupea harengus inhabits a seasonal environment where f...
The ICES herring assessment working group (HAWG) met on an interactive virtual platform for nine day...