Typical fish of cold seas (North Atlantic and Arctic seas). The herring has a slender body that can reach up to 12 inches in length. The skin, reddish brown on the back, lightens on the belly until it becomes almost golden. The best season for fresh herring is from October to January. In our country, Italy, the herring arrives already smoked, marinated in white wine and herbs or rolled (it is called "roll mops"), canned. Generally, especially the smoked one, before use it should be left to soak in milk for at least 12 hours (so its flavor becomes less strong). It is excellent topped with oil and lemon or as an ingredient in potato and beetroot salads.