Fish of the Week - Herring

Herring are forage fish, mostly belonging to the family Clupeidae. They often move in large schools around

Atlantic Herring

fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognized, and provide about 90% of all herrings captured in fisheries. Most abundant of all is the Atlantic herring, providing over half of all herring capture.
Herring played a pivotal role in the history of marine fisheries in Europe, and early in the twentieth century their study was fundamental to the evolution of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled.




A number of different species, most belonging to the family Clupeidae, are commonly referred to as herrings. The origins of the term herring is somewhat unclear, though it may derive from the Old High German heri meaning a "host, multitude", in reference to the large schools they form.
The type genus of the herring family Clupeidae is Clupea. Clupea contains three species: the Atlantic herring (the type species) found in the north Atlantic, the Pacific herring found in the north Pacific, and the Araucanian herring found off the coast of Chile. Subspecific divisions have been suggested for both the Atlantic and Pacific herrings, but their biological basis remain unclear.




In addition, a number of related species, all in the family Clupeidae, are commonly referred to as herrings. The table immediately below includes those members of the Clupeidae family referred to by FishBase as herrings which have been assessed by the International Union for Conservation of Nature.

In addition, a number of related species, all in the family Clupeidae, are commonly referred to as herrings. The table immediately below includes those members of the Clupeidae family referred to by FishBase as herrings which have been assessed by the International Union for Conservation of Nature

There are also a number of other species called herrings, which may be related to clupeids or just share some characteristics of herrings (such as the lake herring, which is a salmonid). Just which of these species are called herrings can vary with locality, so what might be called a herring in one locality might be called something else in another locality.




The species of Clupea belong to the larger family Clupeidae (herrings, shads, sardines, menhadens), which comprises some 200 species that share similar features. These silvery-colored fish have a single dorsal fin, which is soft, without spines. They have no lateral line and have a protruding lower jaw. Their size varies between subspecies: the Baltic herring (Clupea harengus membras) is small, 14 to 18 centimeters; the proper Atlantic herring (C. h. harengus) can grow to about 46 cm (18 inches) and weigh up 700 g (1.5 pounds); and Pacific herring grow to about 38 cm (15 inches).




Adult herring are harvested for their flesh and eggs, and they are often used as baitfish. The trade in herring is an important sector of many national economies. In Europe the fish has been called the "silver of the sea", and its trade has been so significant to many countries that it has been regarded as the most commercially important fishery in history.
Environmental Defense have suggested that the Atlantic herring (Clupea harengus) fishery is one of the more environmentally responsible fisheries.




Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served

A kipper or split smoked herring

and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques, such as being smoked as kippers.
Herring are very high in the long-chain Omega-3 fatty acids EPA and DHA. They are a source of vitamin D.
Water pollution influences the amount of herring that may be safely consumed. For example, large Baltic herring slightly exceeds recommended limits with respect to PCB and dioxin, although some sources point out that the cancer-reducing effect of omega-3 fatty acids is statistically stronger than the cancer-causing effect of PCBs and dioxins. The contaminant levels depend on the age of the fish which can be inferred from their size. Baltic herrings larger than 17 cm may be eaten twice a month, while herrings smaller than 17 cm can be eaten freely. Mercury in fish also influences the amount of fish that women who are pregnant or planning to be pregnant within the next one or two years may safely eat.