Herring fillet

Herring is a small, oily, silver-coloured fish found in the North Atlantic and North Sea. Herring fillets are prepared by removing the head, tail, and bones from the whole fish, leaving the flesh. They are often cured, pickled, or canned for preservation and flavour.

Herring fillets are primarily used as a food product themselves, often seasoned or preserved in sauces and brines. They are a source of protein and omega-3 fatty acids. Manufacturers include them in ready-to-eat meals, salads, and as a direct consumer product.

Herring is a whole food, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a good source of protein, vitamin D, and omega-3 fatty acids. The UK's Eatwell Guide recommends eating at least two portions of fish per week, one of which should be oily, like herring. Evidence generally supports the cardiovascular benefits of omega-3 fatty acids found in oily fish.