Latin Name: Clupea harengus harengus Commercially Farmed: No Price Band: High Flavour: Bold Texture: Medium Omega-3 Level: TBC
Cooking Method(s): Grill, Poach, Shallow fry


The herring has a sleek, slender body and silvery skin with hints of green and blue. Specimens range from 100-450g and are best grilled or baked whole, but there is a traditional Scottish recipe whereby herring are rolled in oatmeal and fried in bacon fat. As with all oily fish, herring benefits from a sharp sauce. It is most popular in various smoked and cured forms and – as avruga – a great alternative to caviar.

Herring Recipes

Pan Fried Herring In Polenta Crust With Summer Vegetable Salad 580X270

Here are some of the latest recipes for this particular species of fish.

To discover even more tasty meals, be sure to check out our full recipes section for a range of starters, snacks, main meals and sides.

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