An ocean fish on both shores, the shadow of the Pacific from Mexico to Alaska and the Atlantic Ocean from Mexico to New Found. The shadow, like salmon, is born in fresh water and moves to the sea. It lives on the sea and goes to freshwater rivers. This is where they are marketed and called river crowning. The largest member of the herring family, known to have reached the 14-pound and 3-meter-long bar market size is about 3-5 pounds. Shad is a silvery fish with a blue-green back, and a prominent dark spot just behind the gill, followed vertically by some lighter. It has a very tight tail and is very charming fish, which is usually sold for baking. The shadow meat is greyish and turns brown from pink to brown. Darker meats richer flavor. The shade is slightly fishy and has a high fat content. The best way to shade is salting, baking, roasting, steaming or bouncing. Herring is a great family of fish in the cold waters of the Atlantic Ocean and the Atlantic Ocean. Pacific ocean. Located on the west coast from Alaska to California, and on the east coast you find the Newly Found Land in North Carolina. Herring is said to be the world's largest fish and travels in very large schools. Herring is a very mortal fish and is a primary candidate for smoking or pickling and young herring is sold in the form of sardines, the most common form of which is found in the United States. Sometimes it is called sea herring or anchovy, herring torpedo-shaped fish with blue-green backgrounds, silver-faced and sharp-edged tail. The most common market size is 5-9 inches, or up to 1.5 inches and 14-18 cm in length. They can be about 20 years old. Because of their very rich oily meat, they are most often salted, pickled or smoked. The raw, spicy meat of herring has a distinctive taste, is high in fat and is very cooked after cooking. The best way to cook herring is to bake, bake, bake, bake, bake or poach