Herring

Herring refers to several species of small, oily fish in the family Clupeidae, most notably the Atlantic herring (Clupea harengus) in the North Atlantic and the Pacific herring (Clupea pallasii) in the North Pacific. These fish are planktivores that form dense schools and support fisheries around temperate coasts.

Herring have a slender, laterally compressed body with a silvery flank and a blue-green back. They typically reach about 20 to 40 cm, though some individuals may be larger. They inhabit shelf and coastal waters and undertake seasonal migrations linked to spawning and feeding.

They feed on zooplankton, particularly copepods, and small crustaceans. They spawn in shallow coastal waters in spring and early summer; eggs are pelagic, and larvae drift with currents to nursery grounds. Adults may form very large schools and migrate with currents and wind patterns.

Herring is a major commercial species worldwide. It is harvested by purse seine, gillnet, and other fleets and is cured, salted, smoked, pickled, or canned. It is also processed into fish meal and oil. Nutritionally, herring is high in protein and omega-3 fatty acids, with appreciable vitamin D and B12; mercury levels are generally low compared with larger predatory fish, though vary by stock.

Stock status varies by region; many stocks are managed with quotas and seasonal closures. Historical declines occurred in some areas, such as the Baltic and North Sea, but management has helped some populations recover. Ongoing pressures include overfishing, climate-driven distribution changes, and pollution.