In a literal sense, there is no such type of fish as a "red herring"; rather it refers to a particularly strong kipper, meaning a fish (typically a herring but not always) that has been strongly cured in brine and/or heavily smoked. This process makes the fish particularly pungent smelling and, with a strong enough brine, turns its flesh reddish.
Assume N51 degrees, 40 minutes; W 0 degrees, 32 minutes.
Red herring hiding in a sea of green.
Abg rirelguvat gung vf erq vf n erq ureevat.