Herring fish are forage fish, mostly belonging to the family Clupeidae. 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 recognized and provide about 90% of all herrings captured in fisheries. The most abundant of all is the Atlantic herring, providing over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and the Bay of Bengal.

Herring played a pivotal role in the history of marine fisheries in Europe,^[rx] and early in the 20th century, their study was fundamental to the evolution of fisheries science.^[tx][rx] These oily fish^[rx] also have a long history as an important food fish and are often salted, smoked, or pickled.

The Atlantic herring, Clupea harengus, is the herring fish belonging to the family Clupeidae associated with the Atlantic Ocean ranging from the Gulf of Maine, the Bay of Fundy, the Gulf of St Lawrence, the Labrador Sea, the Beaufort Sea, the Davis Straits, the Norwegian Sea, the Denmark Straits, the English Channel, the North Sea, the Irish Sea, the Celtic Sea, Sea of the Hebrides and the Bay of Biscay. It has a large number of pray as well as predators. Orca, dolphins, cod, porpoises, rockfish, sharks, whales, seabirds, squid, seals, sea lions, tuna, fishermen, and salmon are its predators. Other common names for this Herring fish are Norwegian Sloe, Bloater, Bismark Herring, Clean plate Herring, Fall Herring, Cut spiced Herring, Hern, Golden Cure, Herring, Herning, Herron, Kipper, Klondyked Herring, Kipper Herring, Mattie, Labrador Herring, Matje Cured Herring, Melker, Mediterranean Cure, Milker Herring, Mesh Herring, Mustard Herring and others.

Description

Atlantic herring have greenish or grayish backs and silvery bellies. Their bodies are compressed, slender with a pointed nose, largemouth, and round bellies. It measures about 45 cm (18 inches) long and weighs 1.1 kg (2.4 lb). The scales are large but loosely attached. They live up to 12 years. The spawning takes place from October to November. It feeds on plankton, sea creatures, small sprats, krill, copepods, and other fish.

Proximity	Amount	% DV
Water	91.75 g	N/D
Energy	290 Kcal	N/D
Energy	1214 kJ	N/D
Protein	32.93 g	65.86%
Total Fat (lipid)	16.57 g	47.34%
Ash	2.67 g	N/D

Minerals	Amount	% DV
Calcium, Ca	106 mg	10.60%
Iron, Fe	2.02 mg	25.25%
Magnesium, Mg	59 mg	14.05%
Phosphorus, P	433 mg	61.86%
Potassium, K	599 mg	12.74%
Sodium, Na	164 mg	10.93%
Zinc, Zn	1.82 mg	16.55%
Copper, Cu	0.169 mg	18.78%
Manganese, Mn	0.057 mg	2.48%
Selenium, Se	66.9 µg	121.64%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.16 mg	13.33%
Vitamin B2 (Riboflavin)	0.428 mg	32.92%
Vitamin B3 (Niacin)	5.897 mg	36.86%
Vitamin B5 (Pantothenic acid)	1.058 mg	21.16%
Vitamin B6 (Pyridoxine)	0.498 mg	38.31%
Vitamin B9 (Folate)	17 µg	4.25%
Folic Acid	0 µg	N/D
Folate, food	17 µg	N/D
Folate, DEF	17 µg	N/D
Choline	119.1 mg	21.65%
Vitamin B-12 (Cobalamine)	18.79 µg	782.92%
Vitamin C (Ascorbic acid)	1 mg	1.11%
Fat-soluble Vitamins
Vitamin A, RAE	51 µg	7.29%
Vitamin A, IU	172 IU	N/D
Retinol	51 µg	N/D
Vitamin E (alpha-tocopherol)	1.96 mg	13.07%
Vitamin D (D2 + D3)	7.7 µg	N/D
Vitamin D3 (cholecalciferol)	7.7 µg	N/D
Vitamin D	306 IU	N/D
Vitamin K (phylloquinone)	0.1 µg	0.08%

Lipids	Amount	% DV
Fatty acids, total saturated	3.739 g	N/D
Lauric acid (dodecanoic acid) 12:00	0.021 g	N/D
Myristic acid  14:00(Tetradecanoic acid)	1.015 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	2.481 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.2 g	N/D
Fatty acids, total monounsaturated	6.85 g	N/D
Palmitoleic acid 16:1 (hexadecenoic acid)	1.14 g	N/D
Oleic acid 18:1 (octadecenoic acid)	2.78 g	N/D
Gadoleic acid 20:1 (eicosenoic acid)	1.321 g	N/D
Erucic acid 22:1 (docosenoic acid)	1.54 g	N/D
Fatty acids, total polyunsaturated	3.911 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.239 g	N/D
Linolenic acid 18:3 (Octadecatrienoic acid)	0.189 g	N/D
18:04	0.392 g	N/D
20:4 undifferentiated	0.11 g	N/D
20:5 n-3 (EPA)	1.3 g	N/D
22:5 n-3 (DPA)	0.102 g	N/D
22:6 n-3 (DHA)	1.58 g	N/D
Cholesterol	110 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.369 g	83.86%
Threonine	1.444 g	82.05%
Isoleucine	1.517 g	90.73%
Leucine	2.677 g	72.43%
Lysine	3.024 g	90.43%
Methionine	0.975 g	N/D
Cystine	0.353 g	N/D
Phenylalanine	1.286 g	N/D
Tyrosine	1.113 g	N/D
Valine	1.697 g	80.35%
Arginine	1.971 g	N/D
Histidine	0.97 g	78.73%
Alanine	1.992 g	N/D
Aspartic acid	3.372 g	N/D
Glutamic acid	4.916 g	N/D
Glycine	1.582 g	N/D
Proline	1.164 g	N/D
Serine	1.344 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health Benefits of Herring fish

Herring fish is loaded with ample amounts of nutrients. It provides minerals such as calcium, phosphorus, and magnesium which help to maintain bone or teeth health. It is rich in Omega-3 fatty acids which help to maintain the function of the brain.

1. Heart health

Seafood has a high content of Omega-3 and a low amount of saturated fat that helps to prevent heart ailments by lowering the cholesterol level in the blood. The study shows that the high intake of fish lowers the chances of heart ailments by half.

2. Clear vessels

The intake of fish promotes blood circulation and lowers the chances of thrombosis. Seafood contains EPA and DHA omega 3 oils that prevent the production of eicosanoids which could lead to inflammation and blood clots.

3. Ease arthritis

The daily intake of fish soothes the symptoms of rheumatoid arthritis that could swell the joints. The research shows that Omega-3 fat is associated with osteoarthritis. The consumption of seafood could prevent this disease.

4. Eye health

The daily intake of fish helps to maintain healthy eyes. The study shows that Omega-3 fatty acids prevent eyesight from getting macular degeneration. It has retinol which is a form of Vitamin A that helps to promote night vision as well.

5. Nutrients

It contains nutrients such as selenium, iodine, potassium, and zinc. Iodine is essential for the thyroid gland, selenium helps to prevent cancer. They are a great source of Vitamin D and A.

6. Protect lungs

Seafood provides relief from asthma and also protects the lungs. The high consumption of fish makes the lungs healthy and strong.

7. Skin appearance

It also prevents from getting depression. The research shows that the low presence of Omega-3 is associated with a high risk of depression. It could prevent from getting Seasonal Affective Disorder as well as postnatal depression.

8. Lowers inflammation

The research shows that fish prevents inflammatory bowel disease such as ulcerative colitis and Crohn’s disease. Omega 3 also slows down the development of inflammatory bowel disease.

9. Brain function

As the human brain consist of 60% of Omega-3 fat, so high intake of seafood leads to lower chances of getting dementia as well as mental problems. It is also associated with reading skills, concentration, and behavior.

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How to Eat         

• It is smoked, salted, and pickled.
• Dried herring is consumed in the Philippines with eggs and garlic rice.
• Herring soup is considered a traditional dish in Sweden.
• The chopped Herring is served on bread.

Precautions 

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Seafood should be cooked safely in order to prevent foodborne illness.
• Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
• It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
• Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
• The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
• Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
• Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
• The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has a high content of mercury, which may lead to mercury toxicity.
• Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
• Some people might get allergic reactions. So avoid it.
• It has a high chance of contamination.
• One should limit its intake.
• Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
• Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.

References

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