Other Names: Herring, Atlantic Herring, Blue Herring
Range & Habitat:: Herring are found in both the Atlantic and Pacific basins. The Atlantic Herring population consists of multiple sub-species, amongst which the Clupea harengus (common Herring) is the most abundant. The Herring migrates from the Northern waters where it spends the winters down South to follow the small shrimp on which it feeds. During the early summer (June/July timeframe) they gorge themselves on these small crustaceans and prepare to spawn in shallower waters.
Identification & Biology: Herring are a slender silver fish, with small scales. They vary in size from 5 inches to 12 inches for a fully mature herring.
Market Description: Depending on the use of the herring (fresh fillets, smoked fillets, etc) it is better to buy herring that has a higher fat content. The herring typically have the highest fat content in the middle of the summer, right before they will spawn. Herring can have as much as 22-23% fat at the height of the summer.
Buying Tips: Buy either fresh or frozen. In most European countries herring can only be bought after it has been frozen. This has to do with a rare “herring worm” that can be found in herring, but is killed by the freezing process.
Recommended Preparation: Herring is a very versatile fish. It can be fried whole or as fillets, it can be smoked (cold smoked or warm smoked) as either fillets or head-on gutten. Herring is also eaten as Pickled Herring or can be canned.
Available packaging: Seven Seas sells Herring both fresh frozen and smoked in either retail packages or bulk cases.