Overview

Pacific herring (Clupea pallasii) is a small, silvery forage fish native to the North Pacific Ocean. It has a mild, oily flesh and a soft texture. The species is ecologically important as a prey fish and is harvested commercially for food, bait, and roe.

Origin and history

Pacific herring ranges along the Pacific coast from Baja California north to Alaska and the Bering Sea, and across to Japan and the Russian Far East [1]. Indigenous peoples of the Pacific Northwest have harvested herring and herring roe for thousands of years, using the fish fresh, dried, or smoked. Commercial fisheries developed in the 19th century, with canneries operating from California to Alaska. The species has experienced population fluctuations due to overfishing and environmental changes, leading to periodic fishery closures.

Varieties and aliases

The species is sometimes referred to simply as “herring” in Pacific contexts, though it is distinct from the Atlantic herring (Clupea harengus).

Culinary uses

Pacific herring is prepared in many ways: pickled, smoked, salted, fried, or grilled. The roe, known as kazunoko in Japanese cuisine, is a prized ingredient, often cured in salt or soy sauce. In Alaska and British Columbia, herring is commonly smoked or canned. The fish pairs well with acidic ingredients such as vinegar, lemon, or pickled vegetables, which balance its natural oiliness. It is also used as bait in commercial and sport fisheries.

Cross-cuisine context

Pacific herring has no direct analogue in Mexican cuisine, where small oily fish are less central than in Northern European or East Asian traditions. The closest Mexican parallel might be sardinas (sardines), which are similarly small, oily, and often canned or grilled. In Japanese cuisine, Pacific herring is used for kazunoko (herring roe) and as a dried or grilled fish. In Korean cuisine, herring (cheongeo) is sometimes salted or grilled, though it is less common than mackerel or pollock. In Scandinavian cuisines, herring is pickled or fermented, but those traditions use Atlantic herring rather than Pacific.

Notes for cooks

  • Pacific herring spoils quickly and should be cooked or preserved within a day of catch. Fresh fish should have bright eyes and a clean, briny smell.
  • For pickling, use a vinegar brine with aromatics such as allspice, bay leaf, and onion. The fish benefits from at least 24 hours of marination.
  • Herring roe (kazunoko) is often sold frozen or salted. It should be soaked to remove excess salt before use.