Herring Oil

part of: Herring

Herring oil is a fish oil derived from the body fat of herring, one of the most oil-rich species in the sea. It’s primarily used as a dietary supplement and is valued for its high concentration of omega-3 fatty acids, particularly EPA and DHA.

Like other fish oils, herring oil is typically taken in capsule form rather than used in cooking. It has a characteristically fishy taste and aroma that limits its culinary applications, though it’s occasionally used in traditional Scandinavian preparations.

Herring oil is considered a sustainable choice among fish oils because herring populations are generally well-managed and the fish reproduce in large numbers. The oil is a byproduct of the broader herring fishing and processing industry rather than a primary driver of fishing activity.

Wild
photograph to come — from twenty years of markets, farms and kitchens

How it's made

After herring are caught and processed for food, the trimmings, offcuts, and sometimes whole fish are cooked by steaming to release the oil from the flesh. The cooked material is then mechanically pressed, and the resulting liquid is separated into oil and water fractions using centrifuges. The crude oil is refined, deodorised, and sometimes molecularly distilled to remove impurities and concentrate the omega-3 content before being encapsulated or bottled.

Nutrition (per 100g)

Energy 901kcal
Protein 0g
Carbs 0g
Fat 100g
Fibre 0g Sugar 0g
Mass Distribution

1 tbsp is about 13.6 g — roughly 120 kcal of this.

What it costs the planet (per kilo)

Carbon ≈6.34kg
Freshwater ≈4135.63L
Land ≈4.69

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

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Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

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