Alosa braschnikowi and with varying gill raker numbers. The suggested subspecies include: Even "Alosa curensis" and "Alosa maeotica" have sometimes been listed as subspecies of "A. brashnikovi"; the latter is from the Pontic basin and now considered distinct (non-Caspian) species. Several further synonyms exist. Alosa braschnikowi Alosa braschnikowi, the Caspian marine shad or Brazhnikov's shad, is one of the clupeid fish species endemic to the Caspian Sea. This is a relatively large shad, typically 30 cm and up to 50 cm length. It also has a more "herring-like" body shape than other Caspian shad species, being a slender and elongate fish. It
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