Overview

Atlantic herring (Clupea harengus harengus) is a small, oily schooling fish found on both sides of the North Atlantic. It is a very abundant fish species and has been a dietary staple in Northern Europe, Scandinavia, and the Baltic region for centuries. The flesh is rich, oily, and distinctly flavored, with a firm texture that holds up well to curing, smoking, and pickling.

Origin and history

Atlantic herring ranges from the Gulf of Maine to Greenland on the western side and from the Bay of Biscay to the Barents Sea on the eastern side [1]. Large-scale commercial herring fisheries developed in the North Sea and Baltic Sea by the Middle Ages, and salted herring became a critical trade commodity for the Hanseatic League [2]. The fish has been central to the cuisines of the Netherlands, Scandinavia, Poland, Germany, and Russia, where it is consumed fresh, salted, smoked, pickled, or fermented. In the 20th century, overfishing caused dramatic population collapses, leading to strict quota management in both the eastern and western Atlantic stocks [1].

Varieties and aliases

  • Atlantic herring (Clupea harengus harengus) is the North Atlantic subspecies; a separate subspecies, Clupea harengus membras, is found in the Baltic Sea.
  • Sild (Norwegian and Danish for small herring) [4].
  • Strömming (Swedish for Baltic herring, typically smaller and less fatty).
  • Matjes (Dutch for young, fat herring caught before spawning season, typically brine-cured).
  • Kipper (split, gutted, cold-smoked herring, common in the UK and Ireland).
  • Rollmops (pickled herring fillets rolled around a savory filling, often gherkin or onion).
  • Soused herring (herring cooked in vinegar and spices, a British preparation).

Culinary uses

Atlantic herring is prepared in an extraordinary range of preserved forms. In Scandinavia, it is pickled in spiced vinegar (sill) and served with boiled potatoes, sour cream, and dill. In the Netherlands, raw young herring (haring) is eaten whole with chopped onion. In the UK, kippers are grilled or broiled for breakfast. In Russia and the Baltic states, salted herring (seledka) is served with boiled potatoes, beets, and a vinegar or sour cream dressing, often as a zakuska (appetizer). In Poland, śledź is marinated in oil, vinegar, or cream and served with onions and apples. The fish is also fermented (surströmming in Sweden) or smoked and canned as sardine-style products.

Cross-cuisine context

No widely recognised analogue in Mexican cuisine exists for Atlantic herring. The closest functional parallel in the Yum corpus is the use of small, oily preserved fish such as anchovies (boquerones or anchoas) in Spanish-influenced Mexican cooking, though anchovies are not a traditional Mexican ingredient. In Korean cuisine, the small dried or salted fish called myeolchi (anchovy) serves a similar role as a source of umami in broths and banchan, but the species and preparation methods differ. In Japanese cuisine, the small sardine (iwashi) is grilled, dried, or simmered in a comparable range of preserved forms. Comparison-by-function: Atlantic herring occupies the same culinary niche as a versatile, affordable, oil-rich fish that takes well to salt, smoke, and acid preservation.

Notes for cooks

  • Salted herring requires soaking in water or milk for several hours to reduce saltiness before use. Change the water at least once.
  • Pickled herring keeps for weeks under refrigeration in its brine but will soften over time. Use within two weeks for best texture.
  • Fresh herring spoils quickly. Look for bright eyes, red gills, and a clean sea smell. The flesh should spring back when pressed.