A smooth, slender body, with silvery skin with hints of green and blue. They range in size from 100g-450g and are best grilled or baked whole, but there is a traditional Scottish recipe where they are rolled in oatmeal and fried in bacon fat.

As with all oil-rich fish, they benefit from a sharp sauce. Herrings are most popular in their various smoked and cured forms, and as avruga – a great alternative to caviar.

Text by Seafish

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