Atlantic Herring /Sardine  Clupeaharengus     Blueback, Gray Herring, Sea Herring, Alewife

With dark meat and a soft texture, small herring have a delicate flavor; larger fish have a fuller, oilier flavor.

The Atlantic Herring is found on both sides of the Atlantic, from Greenland to North Carolina, and from the Barents Sea to the Strait of Gibraltar.  Most of the fishing on the east coast of the United States, takes place in the North.  The Season is mid-summer through mid-fall.

Herring travel in large schools, spawning in depths up to 100 feet, except for two types that enter fresh water to spawn: alewives and bluebacks.

Atlantic Herring can reach a maximum size of 18 inches, but the average market size is 5 to 9 inches.

Preparation: You can prepare fresh herring in the same way that you would mackerel and other dark-fleshed, soft-textured, strong-flavored fish. It is particularly good broiled or breaded and pan-fried, and can also be baked, sautéed, or grilled

Handling:  Herring can have a worm similar to the nematode that infects cod, but the herring worm can attack the intestinal lining of humans. Proper cooking freezing and hot smoking will kill the parasite.

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