Herring, Atlantic
Clupea harengus

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Many people love eating herring, even though they may not know that they are eating it. Herring are often canned and labeled as “sardines,” but other small oceanic fish are also canned as sardines and there is no requirement to name the species in the can.

This small oceanic fish lives on both sides of the North Atlantic Ocean. In the eastern North Atlantic, herring’s range extends from the Baltic Sea to the Northern Bay of Biscay, and around Iceland. Western North Atlantic herring range from Greenland and Labrador to South Carolina. Atlantic herring appears to have recovered after years of overfishing. Average annual landings in the U.S. are now between 79 and 125,000 MT (174-275 million pounds); landings in 2004 were about 82,000 MT (180 million pounds).

Some herring is imported into the U.S., but it is almost entirely in the form of specialty products like pickled and canned herring. These products come primarily from Canada and Norway. Pickled herring is imported from Europe, where herring are smaller and have a flavor more conducive to pickling. When cured, herring takes on the taste of the curing flavors and has a firm texture. Fresh herring has softer texture than the cured or pickled products.

CONSERVATION NOTES

Fishery managers state that the herring population in the Northwest Atlantic appears robust, although there has not been a full assessment since 1998. Some scientists are concerned, however, about the ability of some spawning stocks to sustain current or increased fishing pressure; there is also concern about the pressure that mid-water trawls are exerting on the herring population.

While traditional herring purse seine fisheries have low bycatch, mid-water trawl fisheries may catch both seabirds and marine mammals. No such bycatch, however, has been observed in this fishery. Herring are also an important prey item for seabirds, predatory fishes, and marine mammals. Some research suggests that fishing quotas may be set too high if managers don’t explicitly consider consumption by other predators when assessing the size of the herring population.

A number of herring fisheries have been certified to the Marine Stewardship Council (MSC) standard, although very little certified herring is available in the U.S. Certified fisheries include the North Sea fishery, Thames Blackwater drift net fishery, and the Hastings Fleet pelagic fishery.

IN SEASON

• Fresh herring is available June through September, with frozen product available year-round

PRODUCT FORM

FRESH & FROZEN

• Whole
• Fillets

BUYING TIPS

• Herring are delicate fish that bruise easily; check carefully before you buy.
• If you’re looking to maximize omega-3 fatty acid content when buying canned herring, look for fish packed in their own oil rather than other oils or water.