RELATIVE COST
2 – 3 Stars
Atlantic herring is a pelagic species widely distributed throughout the North- East Atlantic north of the Bay of Biscay and is found all over in the North Sea. Herring are silvery fish with a single dorsal fin, no lateral line, and a protruding, bulldog-like lower jaw. Herring grow to a maximum of 17 inches and 1.5 pounds and become sexually mature at around 2 – 3 years old. They are a small forage species that can shoal in absolutely massive numbers. Streamlined for swimming, the herring body is relatively deep and flattened laterally (side-to-side), with a distinctly forked tail (caudal fin).
Turn an Atlantic herring sideways and you could probably slide it under your closet door. The compressed body and silvery scales serve as camouflage in the open waters of the ocean, scattering light and helping to conceal herring from predators attacking from the deep. North Sea herring spawn in coastal waters in areas where the substrate consist of gravel and small stones. The eggs are attached to the substrate and hatch after about three weeks depending on temperature. The requirement for a gravel substrate means that the spawning grounds are relatively small and well defined. Herring is a central component in the North Sea ecosystem both as predator and as prey. Herring feeds mainly on zooplankton (copepods, mysids, euphausiids, fish egg and larvae) and juvenile fish. Herring is an important prey for most predator species including cod, saithe, whiting, mackerel, sea birds and marine mammals. Around 90% of UK herring stocks are located in Scottish and Northern Irish waters. Atlantic Herring is thought to be the most populous fish in the world.
QUIRKY FACT
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. 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.
COOKING / EATING BENEFITS
The tasty herring is an oily fish rich in protein and vitamins and omega-3 fatty acids, which are beneficial to health. Herrings range in size from 100-450g and can grow up to 40cm/16in in length. Herrings are usually sold whole. Whole herrings can be poached, fried, grilled or baked whole but are most popular in their various smoked and cured forms, and as Avruga – a great alternative to Caviar. As with all oil-rich fish, they benefit from a sharp sauce. Herring flesh has a delicate flavour that works well with many fresh herbs, particularly basil.
Herring is available year round, but the flavour is best from spring to autumn. Ensure freshness by choosing large, firm and slippery fish.
