Rigby's Encyclopaedia of the Herring - Adventures with the King of Fishes

This book contains almost everything you didn't know you needed to know about Atlantic herrings. (Pacific and Baltic varieties are in there too.) Herrings make the world bigger: with spawnings seen from space, a trillion individuals make this one of the tastiest and most abundant vertebrates on Earth.

From "A Beginning' to 'Zuiderzee," count the wars fought over herrings; don't forget Scotland vs the Holy Roman Empire. The herring's high-pitched farts were logged as Soviet submarines, and one herring joke featured in a Jonson play, four Shakespeare plays and the glorious, suppressed fantasia Nashes Lenten Stuffe. Herrings mock taxonomists; physically change with sea temperature and salinity; stuff predators full to bursting, then swim away.

The Great Sardine Litigation? The true history of kippers? Bloaters? Reds? Chopped herring? Shuba? All this and more. Between sustainable fishery genetics, sixteenth-century Bavaria's "Herrings, herrings, stinking herrings," and Van Gogh's ear, every entry is a story, a comic journey, an adventure. Some even come with recipes.

About the author

Graeme Rigby's encyclopaedia grew out of a BBC Radio 4 series on preserved fish, Rigby's Red Herrings, and the blogs and podcasts website herripedia.com. Part of Amber Film & Photography Collective for nearly twenty years, his allotment documentary book Peaceable Kingdoms was a collaboration with photographer Peter Fryer.

Product details

• Authors: Rigby Graeme
• Publisher: Hurst Publishers
• Languages: English
• Product format: Hardback
• Released: 02.10.2025
• EAN: 9781805264163
• ISBN: 978-1-80526-416-3
• Illustrations: farbige Illustrationen
• Subjects: Social sciences, law, business > Sociology > Sociological theories; HISTORY / Social History, Society & culture: general, Food & society, Cookery / food by ingredient: fish and seafood, Cooking with fish & seafood, Cultural studies: food and society, COOKING / Specific Ingredients / Fish & Seafood, Herring, Fish, Cultural history, Encyclopaedia, food history