herring
Sign in to saveAlso known as herring fish
Herring are various species of forage fish, belonging to the order Clupeiformes.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 69 products
- Energy
- 217 kcal
- Fat
- 15.7 g
- — of which saturates
- 2.7 g
- Carbohydrates
- 6.3 g
- — of which sugars
- 5.9 g
- Fibre
- 0.4 g
- Protein
- 12.6 g
- Salt
- 3.31 g
via Open Food Facts · ODbL
Wikidata facts
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- Herringadultkils.jpg
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- Herring
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- Clupea harengus
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Article
15 sectionsContents
- Species
- Characteristics
- Life cycle
- Ecology
- Prey
- Predators
- Fisheries
- As food
- History
- See also
- References
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- Further reading
- External links
Herring are various species of forage fish, belonging to the order Clupeiformes.
Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal.