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Pickled herring

Pickled herring is a traditional preserved fish dish made from herring (Clupea harengus), a small oily fish typically measuring 8 to 10 inches in length, which is cured in a brine solution of salt, vinegar, sugar, and various spices to create a tangy, sweet-sour flavor profile that extends its shelf life without refrigeration.^[1]^[2] This preparation method transforms the fresh fish into a versatile delicacy, often served cold as fillets or whole, and is renowned for its nutritional value, including high levels of protein and omega-3 fatty acids.^[1] The history of pickled herring dates back to medieval times in Northern Europe, where abundant herring stocks along the North Atlantic coasts necessitated preservation techniques to store the seasonal catch for year-round consumption and trade.^[1] Archaeological evidence, such as herring bones in Scandinavian Neolithic burial mounds, indicates its dietary role for centuries, while innovations like Dutch "gibbing"—a 14th-century technique removing the gills and guts while retaining flavor-enhancing organs—revolutionized the industry during the Golden Age, fueling economic powers like the Hanseatic League.^[1]^[3] By the 15th century, salted and pickled forms reached Ashkenazi Jewish communities via Dutch exports, becoming a staple for Eastern European Jews who peddled it door-to-door.^[4] Culturally, pickled herring holds profound significance across Northern Europe and beyond, symbolizing abundance and good fortune in traditions like Swedish midsummer feasts, Dutch Vlaggetjesdag celebrations, and German Baltic festivals, where it underscores regional identities tied to fishing heritage.^[1]^[3]^[5] In Jewish cuisine, it features prominently in Shabbat meals and holidays, often prepared as chopped salads or layered dishes, preserving culinary customs amid historical migrations.^[4] Despite modern challenges like overfishing, it remains a vital resource for small-scale fisheries and a testament to sustainable food practices in coastal communities.^[5] Preparation varies by region but generally involves cleaning and filleting fresh herring, soaking in a brine for about an hour to firm the flesh, then marinating in a spiced vinegar solution with ingredients like mustard seeds, bay leaves, allspice, onions, and dill for 2 to 4 days to develop flavors.^[2]^[6] Common variations include Scandinavian mustard- or curry-flavored types, Dutch Hollandse Nieuwe with at least 16% fat content, and German Bismarckhering in sweet-sour brine, often accompanied by boiled potatoes, rye bread, or sour cream.^[1]^[3]^[5]

Overview

Definition and Characteristics

Pickled herring is a preserved food product derived from the Atlantic herring (Clupea harengus), a small, oily fish abundant in the North Atlantic and North Sea, where the fish is first salted to draw out moisture and then immersed in a vinegar- or brine-based solution to extend shelf life and develop a distinctive tangy flavor.^[7]^[8] This method leverages the fish's natural high content of polyunsaturated fatty acids, which are susceptible to oxidation, by creating an environment that stabilizes the product for months or longer.^[8] Physically, pickled herring exhibits firm yet tender white to pinkish flesh, with a smooth, flaky texture that results from the tenderizing effects of acid and salt, often retaining a cylindrical form due to traditional packing in barrels.^[8]^[9] The skin, if left intact, maintains a silvery sheen, while the overall appearance shifts from the translucent quality of fresh herring to an opaque state post-pickling. The flavor profile is characterized by a sharp tanginess from acetic acid and pronounced saltiness, complemented by subtle fishy undertones.^[8]^[10] The preservation science behind pickled herring involves reducing pH to 3.7–4.2 using vinegar (providing acetic acid) or lactic acid from controlled fermentation, alongside salt, which collectively inhibit spoilage bacteria like Listeria monocytogenes by disrupting cellular processes and establishing anaerobic conditions that limit microbial proliferation and lipid oxidation.^[8]^[10] Sensorially, this yields a vinegary aroma with mild fishy notes, and a mouthfeel that balances crispness from the firm structure with tenderness from acid penetration.^[8]

Types and Variations

Pickled herring exhibits a wide range of types and variations influenced by regional traditions and preparation styles, primarily categorized by their form, pickling medium, and flavor profiles. Major types include inlagd sill, a Swedish staple featuring herring fillets marinated in a sweet-sour vinegar brine with onions, carrots, allspice, and bay leaves, resulting in a tangy, aromatic profile.^[11]^[12] Another prominent variety is soused herring, common in British cuisine, where fresh herring is lightly soaked in a mild vinegar or brine solution, often with minimal spices, yielding a subtler, fresher taste compared to more intensely pickled forms.^[13]^[14] The German rollmops consists of deboned herring fillets rolled around fillings like onions, gherkins, or olives and secured with toothpicks before pickling in a vinegar-based solution, creating a compact, savory snack with a crisp texture from the embedded vegetables.^[15]^[16] Variations in pickling media further diversify the product, with vinegar-based methods producing an acidic, clear brine that imparts a sharp, bright tang, as seen in many European recipes using white or spirit vinegar diluted with water and sweetened for balance.^[17] In contrast, salt-brine fermented approaches rely on a milder, cloudy solution where salt draws out moisture and encourages lactic acid fermentation, resulting in a softer, more nuanced flavor without the overt acidity of vinegar. Regional subtypes highlight this diversity; Dutch zure haring involves lightly pickled raw herring in a sour vinegar brine, emphasizing the fish's natural freshness with subtle onion accents.^[18] Flavor and texture differences among these variations range from sweet-sour profiles enhanced by allspice, dill, and sugar for a balanced, aromatic bite, to spicy iterations coated in mustard sauce for added heat and creaminess, or plain salted versions that preserve the herring's briny essence with minimal additives.^[19]^[20] These distinctions allow pickled herring to adapt to diverse palates while maintaining its core role as a preserved delicacy.

Preparation

Ingredients

The primary ingredient in pickled herring is fresh herring, typically from the Atlantic herring species (Clupea harengus) or Pacific herring, selected for its size of approximately 20-30 cm and higher fat content during seasonal catches, which contributes elevated levels of omega-3 fatty acids.^[21]^[22] These fish are chosen for their oily texture, which enhances the final product's richness after preservation.^[23] Core preservatives include salt, used in curing brines at concentrations of 10-20% to draw out moisture and inhibit bacterial growth, and vinegar, typically a 5-10% acetic acid solution that acidifies the mixture to a pH below 4.6 for safe preservation.^[23]^[10] Salt is often applied in a saturated brine ratio of one part salt to 3.5 parts water prior to acidification, while vinegar serves as the primary acidulant in the pickling solution.^[23] Flavor enhancers commonly added are onions for sharpness, dill for herbal notes, allspice and mustard seeds for warmth, and bay leaves for subtle aroma, with sugar incorporated in sweet varieties to balance acidity.^[23] These elements infuse the herring during immersion, contributing to its characteristic tangy and aromatic profile.^[23] Optional additives include water to form the brine base, citric acid as an alternative acidulant to vinegar in some formulations, or wine in sousing variants for a milder, fermented tang.^[23]^[10]^[24]

Pickling Process

The pickling process for herring typically begins with the initial preparation of fresh fish. To ensure safety, freeze the fish at -20°C (-4°F) for at least 7 days or at -35°C (-31°F) for 15 hours before processing to kill parasites.^[23] Gutting involves removing the viscera immediately after catch to prevent enzymatic degradation, followed by thorough cleaning under cold running water to remove blood, scales, and debris. The fish are then filleted by splitting along the backbone, removing the head, tail, and fins, resulting in boneless or semi-boneless pieces suitable for packing. This step ensures hygiene and facilitates even curing.^[6] Following cleaning, the fillets undergo dry-salting to firm the flesh and extract excess moisture via osmosis, a process where salt draws water out of the fish tissue, concentrating proteins and inhibiting bacterial growth. Approximately 20-35 pounds of salt per 100 pounds of fish are layered alternately with the fillets in a container, allowing the mixture to cure at cool temperatures (around 4-10°C) for 24-48 hours, depending on fish size and fat content; fatter herring require more salt to achieve proper dehydration. After salting, the fillets are rinsed to remove surface salt and often soaked in fresh water or weak brine (1 cup salt per gallon of water) for 1-12 hours to partially desalt and rehydrate slightly, preparing them for the next phase.^[25]^[26] The brining phase involves submerging the prepared fillets in a vinegar-salt solution to achieve a low pH (typically 3.5-4.0) for microbial safety, as acidity below 4.6 prevents the growth of pathogens like Clostridium botulinum. The brine is prepared by dissolving pickling salt (about 2.5 cups per gallon of water) and adding distilled white vinegar (5% acetic acid) in ratios such as 2 parts vinegar to 1 part water, often with sugar for balance; the mixture is heated to dissolve components, cooled, and poured over the fish in crocks or jars. Fillets are fully immersed and refrigerated at 4°C for 3-7 days, allowing acid penetration to denature proteins and preserve texture.^[23]^[27]^[6] Once brined, the fish enter the packing and maturation stage, where fillets are layered with spices (e.g., allspice, mustard seeds, bay leaves, peppercorns, and sliced onions) in barrels, glass jars, or crocks to infuse flavors. The assembly is covered with additional brine or fresh vinegar solution, sealed, and aged at 4-10°C for 1-4 weeks to allow enzymatic breakdown and flavor development, resulting in a tender yet firm texture. Home methods emphasize cold pickling without heat to retain delicate flavors, while both home and commercial products require constant refrigeration for safety and quality.^[28]^[27]

History

Origins and Development

The origins of pickled herring trace back to early preservation techniques developed in Northern Europe to combat the rapid spoilage of the abundant yet perishable Atlantic herring (Clupea harengus) in the North Sea and Baltic regions. Archaeological evidence from DNA analysis of herring bones at Viking Age trading sites, such as Truso in modern-day Poland, indicates that large-scale herring trade began around 800 CE, some 400 years earlier than previously thought. This trade relied on curing methods like salting or smoking to enable long-distance transport and storage, essential for Viking voyages and settlements across the Baltic and beyond. The fatty nature of herring necessitated such preservation to prevent rancidity, supporting economic exchanges where herring served as a staple protein source in regions with limited alternative fisheries. While salting dominated early methods, vinegar-based pickling, combining brine with spiced vinegar, sugar, and aromatics like onions and dill, developed in medieval Northern Europe to create the tangy profiles associated with modern pickled herring.^[29]^[30]^[17] Medieval advancements in the 14th century revolutionized herring preservation, particularly in the Netherlands, where the fishery became a cornerstone of economic power. In the late 14th century, Dutch fishermen, building on earlier techniques from Scania in Sweden, developed the practice of gibbing herring at sea, traditionally credited to Willem Beukelszoon of Biervliet around 1380, which involved gutting the fish immediately after capture, removing the gills and most internal organs, and packing it in salt to draw out remaining fluids and inhibit bacterial growth. This method extended shelf life dramatically compared to whole salting, allowing Dutch vessels to process catches at sea and enabling mass exports to famine-prone areas in Europe. The innovation spurred the construction of specialized herring busses—large, stable ships designed for extended fishing trips—and transformed the Dutch herring industry into a dominant force, generating significant wealth through trade with the Hanseatic League and beyond.^[31]^[32] Subsequent technological milestones further propelled the global spread of preserved herring. In the 16th century, improvements in barrel construction and packing techniques, using watertight oak barrels filled with alternating layers of salted herring and brine, facilitated reliable long-distance exports from North Sea ports to markets across Europe and the Atlantic. This era saw Dutch herring fleets exporting hundreds of thousands of barrels annually, underpinning colonial trade routes. These developments were driven by the economic imperatives of North Sea fisheries, where herring shoals provided seasonal abundance but demanded effective preservation to sustain year-round trade and food security for coastal communities.^[31]^[33]

Geographic Distribution

Pickled herring production is primarily concentrated in Northern Europe, with core hubs in Scandinavia (including Sweden, Denmark, and Norway), the Netherlands, and Germany, where the fish is sourced mainly from the North Atlantic and Baltic Sea stocks. The Netherlands stands out as a historical and ongoing center, leveraging its coastal access and preservation techniques to process herring into pickled forms for domestic and international markets. Key processing occurs in these regions, supported by the European Union's management of herring fisheries, with the total allowable catch (TAC) for Atlanto-Scandian herring set at 401,794 tonnes for 2025 across coastal states including the EU, Norway, and others.^[34]^[35]^[31] Trade in pickled herring expanded significantly from the 16th to 18th centuries through Baltic and North Sea routes dominated by Dutch exporters, who supplied preserved herring to England, Russia, and Baltic ports via the Hanseatic League's networks, enabling widespread distribution across Europe. This commerce built on Dutch innovations in gutting and salting, which extended shelf life and fueled economic growth. In contemporary trade, European producers continue exporting to global markets, including the United States and Japan, with prepared herring shipments from countries like Lithuania reaching nearly 7,800 metric tons in recent years, reflecting sustained demand in diverse regions.^[36]^[37]^[38] Regional adaptations highlight the dish's versatility, particularly in Eastern Europe where Poland features matjasy—mild, young pickled herring fillets marinated lightly for a tender texture, often served as a staple in traditional meals. This variation echoes Dutch matjes but incorporates local flavors, remaining a dietary mainstay during fasting periods and holidays. In the Americas, Jewish diaspora communities from Eastern Europe have adapted pickled herring into deli staples, preserving recipes like cream herring or forshmak to maintain cultural ties in urban centers such as New York.^[39]^[40]^[4] Current herring stocks in the North Atlantic face pressures from historical overfishing, leading to fluctuations in wild populations and prompting enhanced sustainable practices in production leaders like Norway and Iceland. International agreements, such as those setting 2025 TACs and allocating quotas (e.g., Norway receiving 64.2% of certain shares), aim to rebuild stocks through regulated catches and monitoring by bodies like the International Council for the Exploration of the Sea (ICES). While herring aquaculture is not widespread due to the species' migratory nature, focus remains on wild fishery management to prevent further declines and support long-term supply for pickled products.^[41]^[42]^[43]

Cultural and Culinary Role

Traditional Uses

Pickled herring has long been a staple in Nordic cuisines, particularly as a central element of the smorgasbord in Sweden, where it features prominently during Midsummer celebrations alongside new potatoes and dill.^[44] In the Netherlands, soused or lightly pickled herring is consumed in the traditional haringhappen street-eating custom, often held by the tail and eaten raw with onions during festivals like Vlaggetjesdag in Scheveningen.^[45] These practices highlight its role as an accessible, preserved seafood integral to communal meals and seasonal rituals in fishing-dependent regions. In festive contexts, pickled herring carries auspicious connotations, especially in Germany, where it is eaten at midnight on New Year's Eve—known as Glückshering—to invoke good fortune and abundance for the coming year, symbolizing the fish's silvery scales as wealth.^[46] In Scandinavian coastal communities, herring has historically symbolized abundance and economic survival, with communal preparation reinforcing social bonds during peak seasons.^[47] Traditionally, pickled herring is paired with rye bread, boiled potatoes, and sour cream to balance its tangy flavor, as seen in Swedish smorgasbord spreads.^[48] In kosher-observant Jewish contexts, it adheres to rules allowing fish with dairy accompaniments like sour cream.^[49]

Modern Consumption and Serving

In contemporary cuisine, pickled herring is commonly served in salads incorporating ingredients like apples, beets, and cream for a balanced sweet-tangy flavor profile, often as a starter or light meal. It is also enjoyed on crackers or crispbread, paired with cheeses or mustard sauces, and available in ready-to-eat jars for convenient snacking. Typical portion sizes range from 100 to 200 grams per serving, providing a quick protein-rich option.^[50]^[51]^[52] Modern adaptations reflect global influences, with fusion dishes such as Jamaican-style pickled herring featuring spicy vegetables and served with avocado, or Scandinavian-inspired canapés combining it with goat cheese and green apples. In plant-based innovations, vegan alternatives mimic the texture and brininess using eggplant or mushrooms marinated in vinegar, nori for umami, and accompanied by beets or gherkins to replicate traditional salads. These adaptations cater to diverse dietary preferences while maintaining the dish's acidic essence.^[53]^[54]^[55] Market trends show pickled herring widely available in supermarkets through vacuum-sealed packs and jars, supporting its growth as a convenient seafood product. The global pickled herring market is projected to expand from USD 3.9 billion in 2025 to USD 5.6 billion by 2035, at a CAGR of 3.6%, driven by demand in Europe and North America. Annual per capita consumption varies regionally, with Finland at approximately 430 grams of herring (much of it pickled) and Germany at 2.8 kilograms, highlighting its staple status in Northern European diets.^[56]^[38]^[57] Health-conscious consumers increasingly opt for low-sodium versions, such as those reduced by up to 90% through adjusted brining processes, to mitigate risks associated with high salt intake. These variants are often paired with greens like potatoes or salads to create balanced, nutrient-dense meals that emphasize omega-3 benefits without excess sodium.^[58]^[59]^[60]

Nutritional Content

Composition

Pickled herring's macronutrient profile per 100 g serving provides approximately 262 kcal of energy, with 14.2 g of protein, 18.2 g of total fat—including about 1.5 g of omega-3 fatty acids such as 0.9 g EPA and 0.6 g DHA—and 9.6 g of carbohydrates, though unsweetened varieties often contain less than 1 g of carbohydrates. The salting involved in preparation elevates sodium levels to 800-1200 mg per 100 g.^[61] Key micronutrients in pickled herring per 100 g include vitamin D at around 2.8 µg (112 IU), vitamin B12 at 4.3 µg, and selenium at 59 µg, contributing to daily requirements for these nutrients.^[61] The pickling process alters the composition by incorporating acetic acid at 1-2% concentration in the brine, which helps preserve the fish alongside salt.^[62] Commercial products may also contain preservatives like sodium benzoate to extend shelf life and maintain quality.^[10] Fat content exhibits variability based on seasonal factors, with summer herring reaching up to 20% fat compared to about 10% in winter-caught specimens, influencing the overall nutritional density.^[63]

Health Benefits and Considerations

Pickled herring offers several health benefits primarily derived from its nutrient profile, including omega-3 fatty acids, vitamin D, and protein. The omega-3 fatty acids, such as EPA and DHA, in pickled herring support cardiovascular health by reducing inflammation and lowering triglyceride levels, with studies on fish consumption indicating reductions of 20-30% in triglycerides among regular consumers.^[64]^[65] Vitamin D content aids bone health by promoting calcium absorption and maintaining bone density.^[59]^[66] Additionally, the high-quality protein in a typical 3-ounce serving—around 12 grams—contributes to muscle maintenance and repair, supporting overall physical function and recovery.^[61] However, there are important considerations for consumption. Pickled herring is high in sodium due to the pickling process, which can elevate blood pressure and increase hypertension risk; experts recommend limiting intake to 1-2 servings per day to mitigate this.^[59] Poorly processed pickled herring may contain elevated histamine levels from bacterial activity, potentially triggering allergy-like symptoms such as hives, nausea, or hypotension in sensitive individuals.^[67] Research highlights positive associations between regular pickled herring intake and reduced health risks. Cohort studies from Nordic populations in the 2010s, including those adhering to diets rich in fatty fish like herring, linked higher consumption to a 14% lower stroke risk, attributed to omega-3 anti-inflammatory effects.^[68] Mercury levels in herring remain low, typically under 0.1 ppm (with a mean of 0.078 ppm), posing minimal contamination concerns compared to larger predatory fish.^[69] Dietary guidelines position pickled herring as a suitable component of Mediterranean-style diets, where fatty fish intake twice weekly supports heart health, though moderation is advised for those with gout due to its moderate-to-high purine content, which can exacerbate uric acid buildup.^[70]

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Jun 4, 2025 · Pickled herring is a cornerstone of Eastern European Jewish cuisine; this pickled herring salad with apples and cream offers an elegant twist.
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Calories in Pickled Herring - Nutritionix
A serving (140g) of pickled herring contains 367 calories, 25g of total fat, 1218mg of sodium, 13g of carbohydrates, and 20g of protein.
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Jamaican Pickled Herring Recipe - Serious Eats
1 hr 55 minA spicy and savory snack, this classic Jamaican dish of salted herring and vegetables pairs beautifully with crackers, creamy avocado, and a glass of dark rum.
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Pickled Herring Canape with Goat Cheese and Green Apple
15 minThis complex and savory pickled herring blend finishes smooth on the palate with the addition of creamy goat cheese and cool radish.
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Vegan herring salad | ProVeg International
Rating 5.0 (1) Ingredients · 1. aubergine · lemon juice to taste · salt to taste · 1 sheet. nori · 1. sour apple · 2-3. beetroots pre-cooked · 1. red onion small · 5. gherkins.
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Pickled Herring Market Size, Share, Growth, Analysis 2035 - Fact.MR
Between 2020 and 2024, the pickled herring market witnessed stable demand, particularly in nations of high food culture such as Scandinavia, Eastern Europe, and ...
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https://www.amazon.com/Packaged-Pickled-Herrings/b?ie=UTF8&node=6464975011
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Packaged Pickled Herrings / Canned & Jarred Seafood - Amazon.com
4.5 17K · 30-day returnsMW Polar Herring, Kipper Snacks, 3.53-Ounce (Pack of 12), 90% Less Sodium, Ready to Eat Canned Fish, Good Source of Vitamin D, Naturally Wood Smoked, ...
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Health Benefits of Herring - WebMD
Dec 21, 2024 · Herring is an excellent source of lean protein. A single 3-ounce serving of herring contains a whopping 20 grams of protein.
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Polish Pickled Herring Recipe
Rating 4.6 (5) · 72 hr 30 minDec 3, 2021 · Pickling herring is a two-step process. 1) Raw herring fillets are first cured in a salt brine. 2) The herring is then immersed in a vinegar- ...
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Characteristics of herring marinated in reused brines after ...
Sep 15, 2018 · The sensory attributes were texture, flavor, odor, and appearance. ... Also the appearance of marinated herrings depended on brine type.
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[PDF] NOVA SCOTIA SPECIES SPOTLIGHT: ATLANTIC HERRING ...
Herring is a vital part of the ecosystem balance. They are known as a “forage fish” because they are preyed upon by fish, sharks, seabirds, and marine ...
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Omega-3 in fish: How eating fish helps your heart - Mayo Clinic
The omega-3 fatty acids in fish are good for the heart. Find out why the heart-healthy benefits of eating fish usually outweigh any risks.Omega-3 In Fish: How Eating... · What Are Omega-3 Fatty Acids... · How Much Fish Should I Eat?Missing: pickled | Show results with:pickled
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Triglyceride lowering by omega-3 fatty acids: a mechanism ... - NIH
Mar 15, 2021 · It is thought that omega-3 fatty acids lower plasma triglycerides by increasing fatty acid oxidation, which suppresses hepatic lipogenesis (16, ...Missing: pickled | Show results with:pickled
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6 Fish That Boost Your Vitamin D Levels Naturally - Verywell Health
Sep 19, 2025 · It is rich in vitamin D, protein, calcium, phosphorus, potassium, and healthy fats. Pickled herring has a higher sodium content than fresh ...2. Mackerel · 3. Salmon · 4. Sardines
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Histamine Toxicity Symptoms, Diagnosis, Treatment & Management
Certain kinds of fish are more prone to cause histamine toxicity. These include tuna, mackerel, mahi mahi, anchovy, herring, bluefish, amberjack and marlin.
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Adherence to a Healthy Nordic Diet and Risk of Stroke - PubMed
Jan 3, 2017 · Adherence to a healthy Nordic diet, as reflected by a higher Healthy Nordic Food Index score, was associated with a lower risk of stroke.
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Mercury Levels in Commercial Fish and Shellfish (1990-2012) - FDA
Feb 25, 2022 · The table is sorted by MERCURY CONCENTRATION MEAN (PPM) from fish with lowest levels of mercury to highest levels of mercury.
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Foods to Avoid if You Have Gout - Healthline
The worst offenders if you have gout are scallops, sardines, herring, anchovies, and mackerel. Other fish moderately high in purines include: tuna; carp ...Meats · Fish and seafood · Whole grains · Sugars