Herring – the Cinderella or the Queen of the Table?
Herring – the so-called “poor man’s salmon.” Herring – often thought of only as a marinated fish. Herring – typically reserved for the holiday table. Many such myths and misconceptions about herring circulate in Lithuania. Yet this beloved fish is not only one of the world’s most popular seafood products—it also hides countless secrets of nature: it is an essential part of marine ecosystems, whose behavior and biological traits continue to fascinate even the most experienced scientists.
Herring Facts
There are about 200 species of herring worldwide, but Atlantic herring accounts for more than half of all herring caught globally. In the wild, these fish form huge schools that can be seen even from the air. They adapt to a wide range of temperatures—from shallow coastal waters to hundreds of meters deep in the ocean. They also communicate by releasing tiny bubbles that help maintain cohesion within the school.
What Does Herring Hide Inside?
While some believe herring is not among the most nutritious fish, it is actually an excellent source of omega-3 fatty acids, proteins, and vitamins essential for heart health and overall bodily function. Additionally, herring is easy to digest, as omega-3 fats support a healthy metabolism. More than that—herring is filling yet relatively lean, meaning it can help maintain a healthy metabolic rate and even support weight loss.
Some people assume that marinated herring is unhealthy due to the way it is processed. In reality, natural marination helps preserve its flavor, qualities, and freshness.
Advice from “Viči” Experts
Product Group Manager Aistė Vaškevičienė explains that larger herring are usually fattier and contain more omega-3 fatty acids. “One common myth is that good herring is only the kind sold with the head on. But that’s not entirely true. Herring quality depends not on the presence of the head but on the preparation method, the quality of the raw material, storage conditions, and even the region where it was caught,” she explains.
It is also important to note that the often-mentioned firmness or softness of herring is not a direct indicator of quality. Texture is mostly influenced by the fat content of the raw fish and the processing method—salting duration, ingredients used, and storage temperature. Therefore, when evaluating herring quality, one should consider not only the appearance or texture but also a trustworthy producer and the origin of the product.
Herring Dishes
Although herring is often associated with holiday meals, it is an excellent food all year round. Herring is easy to prepare and can be used in various warm or cold dishes—boiled, fried, in traditional or modern recipes.
Herring can be eaten straight from the package, stewed, or even added to soups. In some countries, it is fried in batter or served as a hot dish with potatoes and sauces. It is also commonly used in spreads, canapés, and salads.
There are countless ways to prepare herring and thousands of recipes to match every palate. After all, herring is popular not only in Lithuania—it is one of the favorite fish in Scandinavia, the Netherlands, and Germany.
Unique Herring Flavors
Herring doesn’t have to be boring. Both in Lithuania and around the world, oil-free herring products are becoming more popular, especially among younger consumers. According to Aistė, for traditional dishes buyers often choose whole herring or herring fillets in oil, which they then use to prepare their meals. However, a rapidly growing new category of herring products is emerging.
“Herring salads and various mixed herring dishes are becoming increasingly popular in different markets, especially in smaller packages—people choose them for quick lunches or light dinners,” says A. Vaškevičienė about the most purchased herring recipes.
“Viči” produces as many as 30 base herring recipes, which are then used to create hundreds of different herring products. Such a variety of flavors satisfies even the pickiest palate, and the wide selection of textures and preparation styles appeals to anyone who loves experimenting in the kitchen.