Naugatuck River and roadways, through the time of development of Connecticut Route 8. The river enters a forested, hilly area between Connecticut Route 118 and Thomaston. The largely industrialized cities of the Naugatuck River Valley were developed on each side of the river, with periodic sections of forested areas, before it enters the Housatonic River at Derby, at about above sea level. As part of the Housatonic River watershed, the Naugatuck River historically hosted the southernmost Atlantic salmon ("Salmo salar") migrations. Historical runs of anadromous fish also included native American shad ("Alosa sapidissima", Connecticut's state fish), alewife ("Alosa pseudoharengus") and blueback herring
Soused herring process of preparing herring (known as "gibbing") was developed in the Middle Ages by the Dutch. Herrings are caught between the end of May and the beginning of July in the North Sea near Denmark or Norway, before the breeding season starts. This is because herrings at this time are unusually rich in oils (over 15%) and their roe and milt have not started to develop. The brine used for Dutch soused herring has a much lower salt content and is much milder in taste than the German Loggermatjes. To protect against infection by nematodes of the genus Anisakis, European