Protein Food
Herring
About This Entry
Herring is oily cold-water fish — grilled, smoked, or pickled in Nordic tradition. Crisp Scandinavian whites and aquavit-adjacent pairings suit brine and smoke.
Beginner Guide
Smoked and pickled herring products are deferred — this is fresh whole herring.
FAQ
- What is Herring?
- Smoked and pickled herring products are deferred — this is fresh whole herring.
- How should Herring be cooked for best results?
- Do not overcook lean fillets; shellfish should be opaque and firm. Rest fish briefly before serving.
At a Glance
Group
Fin Fish
Classification
Animal Protein Foods
Species
herring
Scientific name
Clupea harengus
Scientific Classification
- Display name
- Herring
- Classification
- Animal Protein Foods
- Group
- Fin Fish
- Scientific name
- Clupea harengus
- Species
- herring
Taxonomy
- Cut type
- whole
- Bone state
- bone in
- Processing state
- fresh
- Fat content
- moderate
- Primary cooking methods
- grill, smoke, pickle
- Recommended doneness
- well done