Herring Clupea harengus

A small, ‘forage’ fish, found in large schools in shallow, temperate waters. The herring is prepared and eaten throughout the world in many different ways, from raw, pickled, salted, cooked and smoked.

Appearance

A small, coldwater roundfish with a slender body and silvery skin with hues of green and blue.

Size

Range from 100-450g

Source

North Atlantic

Seasonality

All year round; best quality June-September

Oil Content

High

Price Guide

Medium

Portion Size

Whole

Alternatives

Mackerel

How To Cook

Best grilled or baked whole; strong, spicy flavours suit this oil-rich fish well. Herring can be poached, fried, pickled, marinated, salted and smoked. The popular kipper is a whole herring that has been split from tail to head, gutted and cold-smoked and is customarily found on British breakfast or brunch menus.



Fish Fact

Herring has a long food history. It has been a staple food source since at least 3000BC and is rich in Omega-3 fatty acids and vitamin D.

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