Herring, is a species of fish associated with the Pacific Ocean environment of North America and northeast Asia. It is a silvery fish with unspined fins and a deeply forked caudal fin.
Having been a staple food source since at least 3000 B.C., there are numerous ways the herring is served and many regional recipes: eaten raw, fermented,, or cured by other techniques, such as being smoked as kippers. Herring are very high in the long-chain Omega-3 fatty acids, EPA and DHA. They are a source of vitamin D.
Pacific herring are currently managed as five major and two minor stock areas. Accordingly, catch and survey information is collected independently for each of these seven areas and science advice is provided on the same scale.
The precautionary approach is one component of the sustainable fisheries framework and precautionary limits are established to ensure that harvest proceeds in a sustainable manner and that sufficient biomass is available to replenish the stocks on an ongoing basis.
We mainly sell herring whole round, but other specifications can be arranged.