How to prepare & cook fried herring. Sustainable sea fish U.K. Healthy fresh fish omega 3 oil

Well after going fishing Sunday, for the first herring of the year, I decided to keep 3 for tea. They are in their prime at the moment, full of roe and oil. The towns of Great Yarmouth and Lowestoft were only properly established due to the herring industry. Herring were once a vital part of feeding people, from fresh herring, kippers, bloaters (invented in Great Yarmouth) and salted herring. The smoked kippers were sent all over the country, and the herring salted in barrels were sent all over the world. My great grandfather was a cooper (made the barrels in which the salted herring were stored) and many other peoples main work in the towns revolved around the herring industry. Unfortunately, due to over fishing, the herring stocks declined, and there was a herring ban on for several years. All the skilled work forces had to find new careers, and the processing industry ceased. Herring now are in abundance, but have fell out of favour with the public. The days of enjoying a fried herring have gone, and most peoples tastes have now gone to boneless whitefish in crumb or batter. There has never been so many herring in the north sea, but they are mainly caught for bait or animal feed, which is such a shame, because they are a cheap, nutritious, very healthy food.