Herrings

Herring is a common name for several species of small, oily fish in the family Clupeidae, most notably the Atlantic herring (Clupea harengus). The term also covers related forms such as the Baltic herring, derived from populations in the Baltic Sea. Herring are highly migratory, schooling fish found in temperate waters of the North Atlantic, Baltic Sea, and adjacent regions.

Adults typically range from 20 to 30 cm in length, with a slender, laterally compressed body, silver flanks, a bluish-green back, and a deeply forked tail. They have small teeth and feed mainly on zooplankton, such as copepods, as well as larval fish. Herring reach reproductive maturity at a few years of age, depending on stock.

Spawning occurs in coastal and estuarine zones during spring and early summer, where females release eggs that float in the water column. Eggs hatch into planktonic larvae that disperse with currents, with juveniles gradually migrating to shelf waters as they mature.

Herring have long supported commercial fisheries in Europe and North America. They are harvested for fresh consumption, salted or pickled products, and as kippers, as well as for fish meal and oil. Fisheries are typically managed by regional authorities to sustain stocks, using quotas, seasonal closures, and other measures.

Nutritionally, herring provide high-quality protein and omega-3 fatty acids and are relatively low in mercury compared with some larger fish. They are used in traditional dishes, such as pickled herring, and as ingredients in processed foods, contributing to both culinary and economic significance in many regions.