Brisling is a small herring from 8 to 16 cm long with shiny scales. Brisling is a very common pelagic schooling fish. It spawns between January and July, usually in the period between May and June. In Norwegian waters, brisling spawns in the Oslo fjord and along the eastern part of the Skagerrak coast. Occasionally, brisling spawns in the fjords betweeen Lindesnes and Farsund, and even in some fjords on the west coast.
Feeding on plankton, it is itself the prey of a large number of predator fish.
Most of the brisling caught is used as a raw material for industry. Norwegian provisions state that brisling must be "låssatt@2 (kept in nets) for at least three days before it is shipped to canneries for processing as sardines. Brisling is usually smoked poached or preserved in olive oil or tomate sauce.
Large brisling will often be spiced giving us Norwegian-style anchovy.
Skude Fryseri AS - Sprat Photos