Fish

Herring

Herring (Clupea harengus and Pacific relatives) is a small, oily, schooling fish central to northern European and North Atlantic food culture—fresh, pickled, salted, smoked (kippers), and fermented. Flesh is rich in omega-3 fats, soft-boned when young, and strongly flavoured when cured. Fresh herring is delicate and perishable; most retail is processed. Grill fresh whole fish, pan-fry fillets in oatmeal (Scottish style), serve pickled with onion and sour cream, or breakfast on kippers. Bones in small fish soften with pickling or can be lifted after cooking. Historic boom-and-bust fisheries shaped coastal economies from Norway to New England.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Butterflied

Fillet

Head

Roe

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Pacific Herring

North Sea Herring

Clupea harengus

Atlantic Herring

Baltic Herring

Characteristics

Preparations

BlanchedChilledCuredDicedDriedFermentedFreshFrozenGrilledHalvedMincedPickledRoastedSaltedSlicedSmokedSteamedWhole

Provenance

ASC CertifiedDay BoatFree SwumHand FilletedHook and LineLine-CaughtMSC CertifiedOrganicPole-CaughtResponsibly SourcedSeasonalSustainable

Sources

AquacultureIndoor FarmedOutdoor FarmedWild

Traits

BrinyDarkOilyRichTenderUmami

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 198

Amount per 100 g

Total Fat 11 g
Saturated Fat 0.92 g
Trans Fat 0 g
Monounsaturated Fat 2.08 g
Polyunsaturated Fat 5.93 g
Cholesterol 53.8 mg
Sodium 83.5 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.2 g
Water 66.9 g

Detailed nutrients

Energy 198 kcal
Water 66.9 g
Protein 21.2 g
- Animal Protein 20.2 g
Fat 11 g
- Saturated Fat 0.92 g
- Monounsaturated Fat 2.08 g
- Polyunsaturated Fat 5.93 g
  - Omega-3 2.37 g
  - Omega-6 2.97 g
Vitamins 53.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.58 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.3 µg
- Vitamin B12 — Cobalamin 2.4 µg
- Vitamin C 2 mg
- Vitamin D 10.1 µg
- Vitamin E 1.25 mg
- Vitamin K 0.4 µg
Minerals 442 mg
- Major Minerals 342 mg
  - Calcium 59 mg
  - Sodium 83.5 mg
  - Potassium 199 mg
- Trace Minerals 101 mg
  - Iron 1.4 mg
  - Zinc 0.4 mg
  - Iodine 99 µg
Salt 0.2 g
- Sodium Chloride 0.2 g
Cholesterol 53.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.4 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.58 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.3 · vitamin-d: 10.1 · vitamin-e: 1.25 · vitamin-k: 0.4 ·

Minerals

Sodium: 83.53 · Potassium: 199 · Calcium: 59 · Iron: 1.4 · Zinc: 0.4 · Iodine: 99 ·

Oily fish store long-chain omega-3 fats in the flesh—far richer than white fish.

In the kitchen

Culinary partners and combinations that usually underperform with Herring.

Pairs well with

Classic and complementary matches

Apple
Cream
DillNordic pickled
Mustard
OnionRollmops
PotatoScandinavian

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

Global

Roe / Fillet

Meal / Oil Fillet Food Grade Roe Premium

Netherlands

Hollandse Nieuwe

Standard Salted Maatjesharing Hollandse Nieuwe

History

10000 BCE

Coastal and river fishing for herring and related species supplied essential protein long before agriculture spread globally.

1000 BCE

Salting, drying, smoking, and fermenting extended the shelf life of herring and enabled long-distance trade.

1800

Ice preservation and railway transport brought fresh herring to inland cities beyond fishing ports.

1950

Industrial freezing, aquaculture, and global logistics made herring widely available in international markets.