Herring

 Australian herring is an important ‘bread and butter’ species that is endemic to Australian waters.

 

Herring are a pelagic schooling species generally found in the coastal waters of southern Australia. Herring prefer inshore bays and estuaries but also cruise along open beaches.

 

Herring can grow up to 41 cm in length but most are caught at about 20-25 cm. The term ‘bull herring’ is used for large fish over 250g and small schools of larger herring frequent Perth waters around Easter time.

 

Herring of the northern hemisphere, they are not related to our species.

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Additional Information

Cooking Suggestions

Herring is a tasty fish that is commonly fried, smoked and pickled. Smaller fish are often headed, gutted and scaled then dusted in seasoned flour and pan fried until crispy. Try adding a curry powder and squeeze of lime juice when cooking this way.
Health and Nutrition

Herring are a particularly good eating fish for people with heart disease as they are rich in Omega 3 fatty acids which prevent such disease.
Handy Hint

Known as ‘Tommy Ruff’ in Victoria South Australia
Fast Fact

Australian herring belong to the perch family
Recipe Card

Herring in Tumeric and Chilli
Accompaniment

Pickled vegetables, Tomato, olives, capers, vinegar
Alternative

Mullet, Trevally, Sardines