Also known as:
Sardines (young herring
), common herring
, Atlantic herring
, Pacific herring
, Baltic herring
, California herring
, whitebait (young herring
Waters: North Atlantic, the Baltic Sea, the North Pacific, and the Mediterranean.
Over one hundred species of this silvery school fish inhabit the cold saltwaters of the world. Most range from 1/4 to 1 lb. Shad, which ranges from 3 to 5 lbs., is the largest member of the herring
The dark flesh of fresh herring
has a rich, strong flavor, a high fat content, and a soft, fine texture. When cured, herring
acquires a firm texture its flavor alters according to the way it has been cured (smoked, salted, pickled, etc.).
You can prepare fresh herring
in the same way that you would mackerel and other dark-fleshed, soft-textured, strong-flavored fish. It is particularly good broiled or breaded and pan-fried, and can also be baked, sautéed, or grilled.
When purchasing fresh whole herring
, look for unbruised specimens (these delicate fish bruise easily). Make sure they are well iced and fresh-smelling.
, 1 fillet (65g)
Total Fat 8.0g
Total Carbohydrates 0.0g
Vitamin A 2%
Vitamin C 1%
Good points: no sugar, high in phosphorus, very high in protein, very high in selenium, very high in vitamin B12.
Bad points: high in cholesterol, high in sodium.
Substitutes for Herring:
is in season in the U.S. in springtime you will find it in specialty fish markets on both the East and West Coasts.