Tasty, healthy-to-eat and sustainable – new herring season gets underway!
With the Scottish North Sea herring season now underway, this is the perfect time for consumers to include this tasty and nutritious fish as part of their weekly shopping basket.
Herring is an incredibly nutritious fish, packed full of minerals, vitamins and omega 3 fatty acids that are so important for heart health.
North Sea herring is the only herring fishery in the north-east Atlantic that is independently certified by the Marine Stewardship Council ecolabel for the sustainable way it is harvested. Indeed, the latest scientific assessment reveals that there are plenty of young herring in the sea, which will further boost the stock biomass in the years to come.
First certified by the MSC in 2008, North Sea herring is one of the longest running certified fisheries in the UK. Such recognition is testament to the hard work of Scottish herring fishers in putting sustainability at the heart of their operations.
This commitment is exhibited in many ways, including Scottish herring (and mackerel) fishers engaging in pioneering science initiatives to sample and assess stocks to provide data and information that aids sensible and pragmatic fisheries management. For environmentally conscious consumers, this is great news, for it means they can eat North Sea herring in confidence, safe in the knowledge that the fishery is sustainably harvested.
In the kitchen, herring is the perfect fish for a whole range of other recipe ideas, including for the summer barbecue. Smoked herring – kippers – are a great breakfast treat, and marinated herrings are gaining in popularity all the time.
Robert Duthie, chairman of the Scottish Pelagic Processors Association says: “Scottish North Sea herring has great flavour and is healthy to eat, which means it ticks all the right boxes when looking for something new to try in your weekly shop.”
Ian Gatt, chairman of the Scottish Pelagic Sustainability Group states: “Our herring fishermen are committed to sustainable fishing, and with the stock in great shape, this is a fish that should be on everyone’s menu.”