Herring
Herring are small, oily marine fish in the family Clupeidae that often form large schools. Several species are harvested worldwide for food.
Clupeidae: Clupeidae is a family of small to medium-sized schooling fishes that includes herrings, sardines, and menhadens. Herring belong to this family, whose shared traits help place them among related fishes.
Herring fishery: A herring fishery is the commercial or subsistence harvest of herring populations. Large schools make herring a target for extensive, sometimes highly variable fisheries.
North Sea herring collapse: The North Sea herring collapse was a severe decline in herring stocks during the 1970s after intensive fishing. It demonstrated how heavily exploited herring stocks can fall and prompted restrictive management.
Herring stock assessment: Herring stock assessment estimates population size, fishing mortality, and future productivity for management. Assessments guide catch limits but must contend with changing recruitment and uncertain surveys.
Atlantic herring: Atlantic herring is a widely distributed herring species native to the North Atlantic Ocean. It is a major species behind the herring fishery and food traditions.
Pickled herring: Pickled herring is herring preserved in a vinegar- or brine-based liquid, often with spices. Pickling is a widespread way to preserve herring and serve it as a prepared food.
Herring gull: The herring gull is a large gull species found across northern parts of Europe, Asia, and North America. Its name reflects a familiar association with herring-rich coastal habitats and fisheries.
Recruitment (fisheries science): Recruitment in fisheries science is the addition of young fish to a population or fishable stock. Variation in the survival of young herring strongly affects future stock size.
Pacific herring: Pacific herring is a schooling fish found along the North Pacific coasts of Asia and North America. It is the other major commercial herring species, with distinct Pacific populations.
Kippers: Kippers are split, salted, and smoked herring, traditionally eaten as a breakfast food. Smoking transforms herring into a durable food with a distinctive flavor.