Herring

What Is Herring?

Herring (Clupea harengus) is a small to medium-sized, silvery, oily fish that lives in large schools in northern seas. It is one of the most widely caught fish in the world and is usually eaten after processing.

Because of its oily flesh, herring is well suited to smoking and salting; these processes give it its characteristic intense flavor. It is a classic fish served as an appetizer in Northern European cuisine.

Herring Nutrition Facts

One hundred grams of raw herring contains about 158 kcal of energy, 18 g of protein, and 9 g of fat; a significant portion of its fat consists of omega-3 fatty acids. It is also very rich in vitamin B12.

What Are the Benefits of Herring?

With its omega-3, high-quality protein, and vitamin B12, herring can be considered part of a balanced diet; it is an oily fish.

This is general information; herring is a food, not a medical treatment.

How to Choose Herring

Fresh herring should be bright silver, with clear eyes and a fresh sea smell. When buying smoked herring, look for vivid color and a clean, smoky smell.

• Fresh fish should have shiny silver skin and clear eyes.
• Smoked herring should have vivid color and firm texture.
• The smell should be clean; sour or sharp odors are undesirable.

How to Store Herring

Because fresh herring is an oily fish that spoils quickly, keep it on ice in the refrigerator and eat it within 1–2 days. Smoked and salted herring keeps for several days in the refrigerator, and longer in sealed packaging.

Using Herring in the Kitchen

Herring is most often served smoked or salted, with onions and pickles on an appetizer platter; fresh herring is grilled or pan-fried. It is also used in sandwiches and salads.

How to Serve Smoked Herring

Slice smoked herring fillets, top with thinly sliced onion, drizzle with lemon and olive oil, and serve as a cold appetizer; boiled potatoes are a popular accompaniment.

How to Cook Fresh Herring

Clean and salt fresh herring, then cook it briefly on a grill or in a pan; its oily flesh cooks well over high heat.

What Recipes Use Herring?

Smoked herring appetizers, herring salad, herring with onions, and grilled herring are among the best-known uses.

Frequently Asked Questions

Is smoked herring considered cooked?

It depends on the smoking method: cold smoking does not cook the fish, so it is considered raw, while hot smoking cooks it. Follow the package information.

Why is herring salty?

Because its oily flesh spoils quickly, herring has traditionally been salted for preservation. That is why many herring products are salty; if needed, soaking them in water can reduce the saltiness.

Are herring and anchovies the same?

No. Both are small schooling fish, but they are different species. Herring are larger and oilier.

Does herring have many bones?

Herring has fine pin bones. After filleting or prolonged smoking, the bones soften and are easier to remove.