Atlantic herring Clupea harengus © Scandinavian Fishing Year Book
Herrings have been salted in Europe for winter food for at least 1,000 years. Disputes about access to herring stocks started medieval wars and continue to be a problem for the European Union.
This fish has creamy colored meat, a mild taste, a high oil content and a small flake. Try some of our sustainable herring recipes below!
Where to buy sustainable herring
Herring is mostly processed for smoking, curing or canning, but fresh herring is excellent fried, grilled or boiled; offering an opportunity for many MSC-labeled products.
Use our Where to buy search to find shops and restaurants selling sustainable herring near you.