Little fish in oil, arranged in a tin box. A sandwich with herring on the festive table, the smell of smoking from an open can. Herring is the taste of childhood, the smell of the USSR, a symbol of abundance. But they also have their own holiday. Herring Day is celebrated on May 29. Yes, canned food has a birthday. And it's a great reason to remember how humanity came up with the idea of putting fish in a jar, pouring oil over it, and sending it to conquer the world.

Who and when invented herring

The exact date is May 29, 1890. On this day, the German businessman Karl Herber from the city of Lübeck patented a new method of preserving fish. He took small sprats, smoked them with beech sawdust, tightly packed them into tin cans, and poured olive oil over them. The result was unusual: the fish did not crumble, it was tender, spicy, and kept for months. Thus, "herring" appeared — from the German "Sprotte", which means "sprat".

Before Herber, fish were smoked and salted, but canned food was not invented. Herber guessed that smoking in hot smoke (70-80 degrees) sterilizes the fish, and oil prevents oxygen from getting in. The idea was brilliant. Within a few years, herring from Lübeck was sold throughout Europe.

Herring came to Russia at the beginning of the 20th century. At first, it was brought from Germany, then factories were opened in Riga, Kaliningrad, and the Far East. In the USSR, herring was a symbol of abundance — it was more expensive than ordinary canned food, and it was only put on the table on holidays.

How to make herring: technology

Classic herring is made from sprats, saury, or small herring. The fish is washed, gutted (sometimes not), and salted. Then they are threaded onto special rods and placed in a smoking chamber with smoke from beech sawdust. The temperature is 70-80 degrees, and the time is 40-60 minutes. The fish acquires a golden color and a characteristic smell.

The hot fish is taken off the rods, manually arranged in rows in tin cans (the head is removed, the tail is left). It is filled with a mixture of oil (sunflower, olive, or rapeseed) and fish broth with spices. The cans are sealed tightly and sterilized at 110-115 degrees. Herring is ready. It can be stored for up to 3 years.

Modern production is automated, but the best herring is still made on Baltic factories, where they maintain the tradition of manual stacking.

There are also fakes. Cheap "herring" is made from frozen fish, smoked with liquid smoke, and oil is replaced with cheap vegetable oil. The taste is not the same. Genuine herring can be easily distinguished by the ingredients: the fish should be smoked, not flavored.

Why herring is a festival

In the USSR, herring was a shortage. A can could be bought for 2-3 rubles (at an average salary of 150 rubles), but it was difficult to get. Herring was given out by ration cards, it was stolen from stores. They were more expensive than mackerel or herring, because the technology is complex.

Herring was put on the table on New Year's Eve, March 8, anniversaries. Breads with herring were made on white bread with butter, decorated with dill and a slice of lemon. This was "French cuisine" for a Soviet person. To open a can of herring meant to celebrate.

After the collapse of the USSR, herring became cheaper, but the aura of festivity remained. To this day, on many funerals, weddings, birthdays, sandwiches with herring are served. This is nostalgia.

Geography of herring: from the Baltic to Kamchatka

The best herring is made in the Baltics. Latvian "Riga Herring" is a brand known since the Soviet era. Kaliningrad factories ("Maksima", "Baltic Shore") are also famous for quality. In Estonia, herring is made at the "Alphabet" factory under the "Tallinn Herring" brand.

Production of herring in Russia is concentrated in Baltiysk, Svetly, Kaliningrad, and also in the Far East (from Pacific sprats). Far Eastern herring is different — it is fatter and larger.

In Europe, herring is made in Germany, the Netherlands, Poland. They are less fatty, often without oil — in their own juice. They are used as a snack with beer.

In Asia, herring is not widespread. There, they prefer mackerel, eel, squid.

Herring Day: how to celebrate

May 29 is an unofficial holiday. It is celebrated by connoisseurs, fish producers, culinary historians. The simplest way is to buy a can of real herring, a loaf of bread, fresh dill, and lemon. Make sandwiches. And eat with memories of childhood.

You can organize a tasting: buy herring from different brands, compare the taste, color, consistency. True connoisseurs can distinguish "crunch" — the fish should crunch slightly on the teeth.

On production sites, excursions are sometimes conducted and fresh herring from the conveyor is served. Festivals of fish are held in Kaliningrad, Riga, Tallinn, where herring is the main hero. In social networks, there is a flash mob: post a photo of a sandwich with herring and the hashtag #denschprot. Year by year, popularity is growing.

Herring in culture and art

Herring is mentioned in literature. In Dovlatov's "Suitcase": "There was a can of herring, bread, and mayonnaise in the refrigerator. We made sandwiches and drank." In Pelevin's "Chapaev and the Void": "Herring was a symbol of a new life." Ustinova, Doncova, Vilmont — in dozens of detective novels, heroes are saved by a sandwich with herring.

In cinema: the cult Soviet film "Plekhanov Gates" — the heroes eat herring on the kitchen. "Moscow Does Not Believe in Tears" — a scene with a can of herring in the dormitory. In the modern series "Kitchen", herring is a constant element of the chef's sandwiches.

In painting: still lifes with a can of herring are a separate genre. Realists depict a tin can, a slice of lemon, a glass — it creates an atmosphere of Soviet comfort.

How to choose real herring

Rule number one: read the ingredients. There should be: Baltic sprats, oil, salt, pepper, bay leaf. Without "liquid smoke", "smoke flavor", "identical to natural". If there is an E-letter — do not take it.

Rule number two: look at the can. Not crumpled, not rusty, no bloating (bombs). The shelf life has not expired.

Rule number three: assess the layout after opening. The fish should lie tightly, but not crushed, in neat rows. The tails are directed in one direction. The color is golden, not dark brown (a sign of over-smoking). The smell is pleasant, smoky, without sourness.

Rule number four: try it. The fish should be tender, but not fall apart. The oil is clean, without turbidity.

The best brands in 2026 according to reviews: "Riga Herring" (Latvia), "Baltic Shore" (Kaliningrad), "Maksima" (Kaliningrad), "For the Motherland" (Estonia), "DoBroflot" (Far East). But the prices are biting — from 200 to 500 rubles per can.

Herring and health: benefits and harms

Benefits: fish is rich in Omega-3 fatty acids that lower cholesterol, improve heart and brain function. Smoked sprats have vitamins D, E, B12, selenium, iodine. Oil gives calories, but also energy.

Harm: herring is salty and fatty. Hypertensive patients and people with kidney problems should limit. Smoking gives carcinogens, but there are fewer of them in herring than in hot-smoked fish because the technology is gentle. Bloating, discomfort in the stomach — if eaten too much. The norm is 5-6 fish on a sandwich, not more than 1-2 times a week.

Pregnant women: better to avoid, as smoking (even correct) gives minimal traces of benzopyrene. Children under 3 years old cannot, after — a small piece. Diabetics: can, but without bread, only fish with vegetables.

Unusual ways to eat herring

Classic: on black or white bread with butter, dill, and a slice of lemon. With hot dishes: add to the salad "Mimosa" instead of mackerel canned food. Cook a soup from herring? Yes, it's called "sup", a fish and potato stew.

Super-idea: bake herring in tarts with egg and cheese. Make a pate: crush herring with a fork, mix with cottage cheese and herbs. Herring in dough as pies. Herring in a sandwich with cucumber and hard cheese.

For the brave: herring ice cream? Experiments in restaurants have been, but did not catch on. The main thing: do not overpower the taste of other products. They are self-sufficient.

The future of herring: ecology and substitutes

Stocks of sprats in the Baltic Sea are decreasing due to overfishing and pollution. Scientists are sounding the alarm. More and more herring is made from small saury or sprats from the Atlantic. Some producers are experimenting with sprats from the Caspian Sea — but the taste is different.

In 2026, alternatives are developing actively. Vegetable "herring" made from tofu with a smoky aroma — there is something for vegans. Artificial fish on a 3D printer is still expensive.

The prices for natural herring are rising. By 2030, a shortage is predicted. Perhaps in 20 years, herring will become elite food, like black caviar. So enjoy it while it's there.

Herring Day on May 29 is a great reason to open a can. Not to eat, but to remember. Remember grandmother who made sandwiches. Remember New Year's Eve in an old movie. Remember how happiness is made up of little things. Smoked, oily, golden.
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