Our Pacific Herring is caught in BC’s Gulf of Georgia by local fishermen each year during a remarkably brief season that usually runs during February/March. In the off season, frozen salted herring is available in our freezer section.
Herring is a dark-fleshed oily fish—similar to mackerel in some respects—and very rich in heart-healthy Omega-3 fatty acids.
Cooking your herring
Whether grilled, fried, or baked, herring is a cheap and flavourful fish that cooks quickly. Because of their pervasive aroma, they’re probably best grilled outdoors. My own preference is to poach them in an aromatic liquid or bake them in butter.
All it takes to poach fine-fleshed herring is a quick and gentle simmer in a seasoned court-bouillon. Five minutes in water, white wine, finely sliced rings of sweet onion, peppercorns, and parsley results in a classic preparation that can be served with brown bread and butter.
Alternatively, you can stuff a cleaned whole herring with coriander seeds and paper-thin slices of carrot, or with more Asian ingredients such as lemongrass, lime leaves, ginger, and galangal. Each of these flavour profiles neatly compliment herring’s rich, oily flesh.
Perhaps the only downside to herring is the presence of pesky hair-like pinbones that tend to escape even the most diligent and sympathetic fishmonger’s eye. Their whiskery texture will ruin any pâté. The only answer is to stand—or, better, sit—going meticulously through the fillets, picking them out one by one. It’s a boring task, but necessary. (Paraphrased from theguardian.com)