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Norwegian Herring

Herring is sold fresh and frozen, filleted or whole. There are a large number of

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varieties of processed herring, such as salted, hot and cold smoked, salted and seasoned fillets. There are also different kinds of marinated sliced herring, such as pickled herring, herring in tomato sauce and herring in sour cream. Fresh herring is ideal for breading and frying – it becomes crispy and golden and goes well with most ingredients.

The fish
Herring live in large shoals and migrate along the coast and out to sea down to depths of up to 200 metres. They can live up to 20 years and live on small crustaceans, fry and plankton. There are several herring stocks in our waters, but Norwegian spring spawning herring is definitively the largest. There are also other herring stocks off Iceland, in the North Sea and in the Skagerrak, among others. Norwegian spring spawning herring spend their winters in the Vestfjorden area.
Herring become sexually mature at the age of 3–4 years. February/March sees the start of the migration towards the fields off North-western Norway, where most of the spawning takes place. Herring continue westwards on their migration for food, then head north and finally head east as autumn progresses. The fry follow the coastal current northwards, and the young herring grow up in the Barents Sea.

Norwegian spring spawning herring formed the basis for Norwegian winter herring, fat herring and small herring. As a consequence of major technological development with regard to equipment in the 1960s, stocks were almost fished out in the early 1970s, and herring became a protected species. With the aid of strict regulations for at least 20 years, stocks have now been built up again and contributing to a large amount of fishing.

Catching and fishing equipment
Norwegian fishing takes place mainly between October and March, when herring are of good quality and readily available. Herring fishing in the North Sea and Skagerrak takes place mainly in summer and autumn, and the most important items of fishing equipment are purse seine nets, pelagic trawl nets and nets.

Nutritional value
Herring is a splendid source of vitamins A, D and B12. The fat content varies according to the season, and the fish fat is rich in omega 3 fatty acids. For more nutritional data, see

Norwegian Herring

Nutrition facts

Nutritional value per 100 g of herring

Energy: 965 kJ or 320 kcal

Nutrients (g): Protein: 15.2

Fat: 14 Of which saturated fat: 23.1 Monounsaturated fat: 46.5 Polyunsaturated fat: 26.5 Of which Omega 3 (n-3): 24.8 Omega 6 (n-6): 1.7