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A smooth, slender body, with silvery skin with hints of green and blue. They range in size from 100g to 450g and are best grilled or baked whole, but there is a traditional Scottish recipe where they are rolled in oatmeal and fried in bacon fat. As with all oily fish, they benefit from a sharp sauce. Herrings are most popular in their various smoked and cured forms, and as Avruga/Onuga - a great alternative to Caviar.