Deep Dives: Five Ways of Looking at Herring

Despite sustainability and nutrition advice from Chefs, seafood experts, and nutritionists, smoked herring is too often hard to find in the US, tucked away in the hidden corner of the supermarket. Not so in other countries where herring is immortalized—especially Europe—where herring culture reveres the sacred fish for its taste, versatility, and heart-healthy Omega 3s. 

We source our herring from the pure, remote waters of Western Alaska where the fishery is managed sustainably and provides economic support for residents of the remote village of Togiak, Alaska (pop. 857.) 

Tasting notes: Smoked herring delivers robust, savory flavor with a rich dose of umami and smoke. Herring is a smaller fish, and after smoking over Alder chips, the skin turns slightly crisp, and the flesh transforms into a rich mahogany brown. The result is a tin of tempting bite-sized morsels that look beautiful right out of the tin or in a pasta dish. 

Serve it up: While early American food culture once celebrated the herring, with dishes like the Skully Jo Fish Bake originating from seafood ports such as Gloucester, we recommend any throwback recipes drawing flavor inspiration from herring-worshipping countries. In the UK, smoked herring (or kippers) are often enjoyed for breakfast. In Scandinavian countries, smoked herring is commonly served alongside a simple dill sauce. Smoked herring is delicious when paired with potatoes, as is the custom in northern Europe. 

For a modern approach, take some advice from James Beard Foundation Award-winning chef Renee Erickson and serve smoked herring with room-temperature butter, shallots, lemon juice, and cayenne. 

Pair with a nice lager or pale ale at the start of the day, à la Ernest Hemingway.

Source: Bristol Bay, Alaska

Harvested: Purse-Seine, Gillnet

170g (6 oz) tin

Pictured with paprika, butter, and toasted baguette.

Lightly beechwood smoked, and a faint spicing of white pepper and assorted alliums and other herbs. Herring at its very best.

100g tin

There are three types of smoked herring: "buckling" is hot-smoked whole; "bloaters" are cold-smoked whole; "kippers" are split and gutted, and then cold-smoked. Cold-smoked fish that have not been salted for preservation must be cooked before being eaten safely (they can be boiled, fried, grilled, jugged or roasted, for instance). "Kipper snacks", like these, are precooked fillets and may be eaten without further preparation.

Kippers and eggs is a delicious breakfast. Kippers and beer go together like rock and roll. King Oscar kippered herring snacks may be one of the most widely consumed non-tuna tinned fish products of all time.

100g tin

Smoked herring. What else do you need to know? We love these tinned herring with softened cream cheese on any kind of crusty bread.

190g (6.7) tin

These are not lightly smoked, they're more in line with the sort of heavy smoke of Latvian sprats. It's a smoke that isn't kidding about being smoky.

160g tin