herrings

SeafoodFresh herrings are primarily in season from May through October in the North Atlantic, with peak availability in summer months. Cured, smoked, and pickled herrings are available year-round as shelf-stable products.

Herrings are exceptionally rich in omega-3 polyunsaturated fatty acids (EPA and DHA) and vitamin D, supporting cardiovascular and bone health. They provide high-quality protein and contain selenium and B vitamins.

About

Herrings are silvery-blue pelagic fish of the family Clupeidae, with numerous species found in North Atlantic, North Pacific, and Baltic waters. The Atlantic herring (Clupea harengus) is the most commercially significant. These fish are characterized by their streamlined bodies, small size (typically 8-12 inches), and oily flesh rich in omega-3 fatty acids. Herrings are schooling fish that travel in massive shoals and have been a staple protein source for northern European and North American populations for centuries. The flesh ranges from delicate and mild when fresh to intensely savory when cured, smoked, or pickled, with pronounced briny and mineral notes depending on processing method.

Culinary Uses

Herrings are versatile across Scandinavian, Baltic, Dutch, and Eastern European cuisines, served fresh, smoked, salted, or pickled. Fresh herrings are grilled, pan-fried, or baked whole; smoked herrings (kippers) are eaten for breakfast or as appetizers; salt-cured varieties like Schmaltz herring are desalted and served in cream sauces or vinaigrettes. Pickled herrings (rollmops, matjes) are popular appetizers and sandwich fillings. Herring roe (caviar) and milt are delicacies. The fish pairs well with acidic elements (vinegar, citrus), mustard, dill, capers, and onions, which cut through the richness of the oily flesh.

Forms & Preparations

  • Fresh whole — Ungutted or gutted fresh fish, sold whole with head and fins intact for grilling or pan-frying
  • Fileted fresh — Boneless fillets of fresh herring, ready for cooking or marinating
  • Smoked (kippers) — Whole herrings or fillets hot-smoked and dried, typically split along the backbone
  • Salt-cured — Herrings preserved in salt (e.g., Schmaltz herring), requiring desalting before consumption
  • Pickled/vinegared — Cured herrings preserved in vinegar brine with spices, often with onions or other vegetables (rollmops, matjes)
  • Herring roe (caviar) — Herring eggs cured and sold as a delicacy, served on toast or as an appetizer

Substitutes

  • Unknown — Similar oily fish with comparable omega-3 content and slightly stronger flavor; use 1:1 in recipes, though mackerel benefits from more aggressive seasoning
  • Unknown — Smaller oily fish with milder flavor; use in canned or fresh form as a substitute for pickled herrings, though sardines are less robust and may not hold up to long cooking
  • Unknown — Smaller, more intensely flavored cured fish; use sparingly as a substitute for salt-cured herrings, dissolving or mincing rather than serving whole
  • Unknown — Milder-flavored smoked alternative; suitable as a substitute for smoked herrings (kippers) in breakfast or appetizer applications
  • Unknown — Sprats, capelin, or small tuna can substitute in cured or smoked preparations, though with different flavor profiles and textures

Recipes Using herrings (3)

RCI-BR.008.0088.001

Herring or Mackarel Pancakes

In Romanian: Chiftelute din heringi sau scrumbii sarate

RCI-SF.001.0193.001

Herring soup

Herring soup from the Recidemia collection

RCI-SF.003.0034.001

Salted Herring and Onion Salad

In Romanian: Salata de scrumbii sarate cu ceapa