Herring as food

Contamination

Pacific and Atlantic herring are susceptible to contamination from environmental pollution, such as by PCBs, PBDEs, mercury, and listeria.^[8][9][10] There is a (rare) risk of harmful bacteria from eating raw herring eggs.^[11]

According to NSW Food Authority, herrings have low mercury levels.^[12]

Canned

Herrings can be canned. The canning process involves cleaning and cutting the fish into pieces, then submerging them in a brine to preserve them and prevent bacterial growth. The fish are then heated, vacuum sealed and cooled down. This process allows herrings to be safely stored without refrigeration and eaten straight from the can.^[13]

Raw

A typical Dutch delicacy is Hollandse Nieuwe (Dutch New), which is raw herring from the catches around the end of spring and the beginning of summer. This is typically eaten with raw onion. Hollandse nieuwe is only available in spring when the first seasonal catch of herring is brought in. This is celebrated in festivals such as the Vlaardingen Herring Festival and Vlaggetjesdag in Scheveningen. The new herring are frozen and enzyme-preserved for the remainder of the year. The herring is said to be eaten "raw" because it has not been cooked, although it has been subjected to a degree of curing. The first barrel of Hollandse Nieuwe is traditionally sold at auction for charity. Very young herring are called whitebait and are eaten whole as a delicacy.^{[citation needed]}

Salted

In Norway, salting herring is a significant business. Herring was traditionally salted in wooden barrels and constituted a significant food resource. Salted herring is the basis for a number of herring dishes, as spekesild.^{[citation needed]}

Fermented

In Sweden, Baltic herring ("Strömming") is fermented to make surströmming.^{[citation needed]}

Pickled

Pickled herrings are part of German (Bismarckhering), Nordic, British, Canadian, Dutch, Polish, Baltic and Jewish^[14] cuisine. Most herring cures use a two-step process. Initially, the herrings are cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, and sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added. Other flavors can be added, such as sherry, mustard and dill. The tradition is strong in Scandinavia, the Netherlands, Poland, Iceland and Germany.^{[citation needed]}

Dried

In the Philippines, dried herring is popularly eaten during breakfast, along with garlic rice and eggs.^{[citation needed]}

Smoked

A kipper is a split, gutted and cold-smoked herring, a bloater is a whole non-gutted cold smoked herring, and a buckling is a whole herring, gutted apart from roe or milt and then hot-smoked. All are staples of British cuisine. According to George Orwell in The Road to Wigan Pier, Emperor Charles V erected a statue to the inventor of bloaters.^[15]

Smoked herring is a traditional meal on Bornholm. This is also the case in Sweden, where one can get hard-fried/smoked strömming, known as sotare, in places like Skansen, Stockholm.^{[citation needed]}

Other

In Scotland, herrings are traditionally filleted, coated in seasoned pin-head oatmeal, and fried in a pan with butter or oil. This dish is usually served with "crushed", buttered, and boiled potatoes.^{[citation needed]}

In Sweden, herring soup is a traditional dish.^{[citation needed]}

In Southeast Alaska, western hemlock boughs are cut and placed in the ocean before the herring arrive to spawn. The fertilized herring eggs stick to the boughs, and are easily collected. After being boiled briefly the eggs are removed from the bough. Herring eggs collected in this way are eaten plain or in herring egg salad. This method of collection is part of Tlingit tradition.^[16]