Herring as food

Herring are small, oily forage fish that belong to the family Clupeidae. They are a vital global food source because they move in massive schools around fishing banks and coastal areas. Most commercially important species belong to the genus Clupea. These fish thrive in the shallow, temperate waters of the North Pacific and North Atlantic Oceans. They are also found in the Baltic Sea and off the west coast of South America.

Because they are so abundant, herring have shaped the history of marine fisheries in Europe. Their study was also fundamental to the early evolution of fisheries science in the twentieth century.

Nutritionally, raw Atlantic herring is a very dense source of energy and vitamins. It is composed of 72% water, 18% protein, and 9% fat, with no carbohydrates. In a 100 gram serving, raw herring provides 158 calories. It is a highly rich source of vitamin B12, providing 570% of the Daily Value (DV). It also contains significant amounts of niacin, vitamin B6, vitamin D, and phosphorus.

Furthermore, herring is an excellent source of omega-3 fatty acids. While they can be susceptible to environmental pollutants like mercury or PCBs, the NSW Food Authority notes that herrings generally have low mercury levels.

People have used herring as a staple food since at least 3000 B.C. One common method of preservation is canning. To make canned herring, workers clean and cut the fish into pieces. They then submerge the fish in a brine, which is a salty liquid. This brine helps prevent bacterial growth. The fish are heated, vacuum sealed, and cooled. This specific process allows the herring to be stored safely without refrigeration.

Pickling is another widespread preservation technique used in many cultures. Most herring cures follow a distinct two-step process. First, the fish are cured with salt to extract their water content. In the second stage, the salt is removed. A flavoring solution is added, which typically includes vinegar, salt, and sugar. Chefs often add peppercorns, bay leaves, or raw onions to this mix. Some regions also add mustard, dill, or sherry to customize the flavor.

Smoking is a major tradition in British and Scandinavian cuisines. There are several specific types of smoked herring. Kippers are split and gutted before being salted and cold-smoked overnight. Bloaters are whole, non-gutted fish that are salted less and smoked for a shorter time. They are named for the way they swell or "bloat" during preparation.

Another type is the buckling, which is a whole herring that is hot-smoked after the guts are removed, though the roe or milt remains.

Regional delicacies show how deeply herring is integrated into local identities. In the Netherlands, the Hollandse Nieuwe, or "Dutch New," is a seasonal raw herring. It is caught in the spring and summer and is often eaten with raw onion. This catch is celebrated at festivals like Vlaggetjesdag.

In Russia, a layered salad called "herring under a fur coat" is a tradition for New Year celebrations. This dish uses diced salted herring layered with grated vegetables like beets, carrots, and potatoes.

In Japan, herring roe, known as Kazunoko, is a special part of the Osechi meal during the New Year.

Herring also connects to unique cultural traditions and diverse global flavors. In Southeast Alaska, the Tlingit people use western hemlock boughs to collect herring eggs. They place the boughs in the ocean before the fish arrive to spawn. The fertilized eggs stick to the boughs and are later boiled and eaten.

In Sweden, the fermented Baltic herring is known as surströmming. In the Philippines, dried herring is a popular breakfast food served with garlic rice. From the German Fischbrötchen to the Jamaican Solomon Gundy, the herring remains a versatile and essential part of human nutrition and culture.