See Also: Barbet(medicine)
barbet(dictionary)
barbet(encyclopedia)

Herring (recipes) and Barbet (medicine)


Herring (recipes)


A North Atlantic fish that' s rich oils. Herring Stocks are suffering from the effects of overfishing and ecological changes, so herring is less widely available than it once was. Usually sold whole, herrings can be poached, fried or grilled as well as pickled, marinated, salted and smoked.The tasty herring is rich in protein and vitamins and omega-3 fatty acids, which are beneficial to Health. Available all year round, but best from spring to autumn. Usually sold whole. Ensure freshness by choosing large, firm and slippery fish.Clean the fish before Cooking. It’s usual to dispose of the head but the bones are usually soft and edible. Cook by opening fillets out, seasoning with oatmeal and shallow frying in butter. Serve hot or cold.Herring is perhaps best cooked in white Wine or light vinegar - the acid flavours suit the rich flesh. Also good scored, brushed with butter and grilled. The traditional accompaniment is mustard, though horseradish is good too.Herring roe is also full of flavour. Mackerel or sardines can be used as a substitute in Recipes if you can’t find herrings.You can find out more about the effects of overfishing in our Food matters feature.You can find out more about oily fish in our Back to basics section.Herrings in oatmeal with baconPickled herrings

Barbet (medicine)


barbet
<zoology> A variety of small dog, having long curly hair.

A bird of the family Bucconidae, allied to the Cuckoos, having a large, conical beak swollen at the base, and bearded with five bunches of stiff bristles; the puff bird. It inhabits tropical America and Africa.

A larva that feeds on aphides.

Origin: F. Barbet, fr.barbe beard, long hair of certain animals. See Barb beard.

Source: Websters Dictionary