Also known as: Herring, Sea herring, Sild, Common herring, Labrador herring, Sardine, Sperling
Year-round. Most of the herring eaten in the United States in canned and either pickled or smoked.
Small fresh herring have a more delicate flavor, while larger herring have a fuller, oiler flavor. The mean of fresh herring is soft.
U.S. wild-caught from Maine to North Carolina.
Atlantic herring are a great source of omega-3s, vitamin B12, and iron.