Smoked fish the increased use of the idiomatic expression "red herring", references to the smoked fish product in this manner declined. A more common current name for it is kippers, or kippered herring. Kippered herring traditionally undergoes further processing (soaking and cooking) before consumption. Arbroath Smokies (haddock) and Traditional Grimsby smoked fish (haddock and cod) have both received Protected Geographical Indication status from the European Commission, which restricts use of the name to fish that is processed using specific methods within a defined geographical area. Other smoked fish products from the UK include Finnan Haddie and Bloater. Smoked fish Smoked fish is
Pain in fish birds, frogs, salamander, reptiles, fish, and crustaceans. A recent article by Howard Browman and colleagues provides an overview of what different perspectives regarding fish pain and welfare mean to in the context of aquaculture, commercial fisheries, recreational fisheries, and research. It has been argued that fish can not feel pain because they do not have a sufficient density of appropriate nerve fibres. A typical human cutaneous nerve contains 83% GroupC nerve fibres, however, the same nerves in humans with congenital insensitivity to pain have only 24–28% C-type fibres. Based on this, James Rose, from the University of Wyoming, has argued