Herring is a small, oily fish belonging to the family Clupeidae. It is one of the most abundant fish species in the world and has been a cornerstone of human diets for thousands of years, particularly in Northern Europe and Scandinavia.
Herring travel in enormous schools numbering in the millions, making them one of the most significant species in marine food webs. They feed on plankton and in turn are prey for larger fish, seabirds, and marine mammals. Their ecological importance extends well beyond their role as human food — herring populations are considered indicator species for ocean health.
The fish is used whole, for its roe (eggs), and for its body fat. Herring has a long cultural history as a preserved food, with pickling, smoking, and salting traditions dating back to medieval times. In Australia, herring species are available fresh and canned, though they are more prominent in European and East Asian cuisines.
How it's produced
Herring are almost exclusively wild-caught using purse seine nets, midwater trawls, and gill nets. Commercial fishing targets the large schools during their seasonal migrations and spawning aggregations. Major fisheries operate in the North Sea, the Baltic Sea, the Norwegian Sea, and the North Pacific.
Management of herring stocks has been a significant challenge historically — the collapse of North Sea herring in the 1970s led to strict quota systems that have since allowed recovery. Modern herring fisheries are among the more closely monitored, with catch limits set based on stock assessments. The fish are typically processed quickly after landing, either sold fresh, frozen, or directed to canning and curing operations.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for fish & seafood, not measured for this item yet. Sources & methods →
Keeping it
In the fridge: 120–180 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
What comes from this
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