Delicious, sustainably harvested Scottish North Sea herring now in season

Delicious, sustainably harvested Scottish North Sea herring now in season

Scottish North Sea herring is now in season, offering consumers a delicious and nutritious option for their weekly shopping basket.

Scottish North Sea herring is the only herring fishery in the north-east Atlantic that is independently certified by the Marine Stewardship Council (MSC) for the sustainable manner in which it is harvested. Such recognition is testament to the hard work of Scottish herring fishers in putting sustainability at the heart of their operations.

Robert Duthie, chairman of the Scottish Pelagic Processors’ Association said: “Scottish North Sea herring is a fish that ticks all the right boxes – sustainable, nutritious, delicious, and great value for money. Herring is full of essential vitamins, minerals and other nutrients that keep our bodies in good working order.

“In the kitchen, there is no simpler, tastier, nor healthier dish than traditional herrings in oatmeal, and the fish also lends itself to 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.”

Ian Gatt, chairman of the Scottish Pelagic Sustainability Group, said: “Scottish herring fishers are committed to sustainable practices, and are engaged in pioneering science initiatives to sample and assess stocks to provide data and information that aids sensible and pragmatic fisheries management. Indeed, over this summer, our fishers are participating in an industry/science survey for herring that will complement ongoing international sampling work.

“For environmentally conscious consumers, this commitment to looking after the herring stock is great news, for it means they can eat MSC certified North Sea herring in confidence, safe in the knowledge that the fishery is sustainably harvested.

“With UK health experts recommending that people should eat two portions of fish per week, one of which should be an oily fish such as herring, we should all be making sure herring forms part of our weekly food shop.”

Photo of herring with crispy oatmeal, courtesy of Seafish