The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America.

Raw herring contains moderate amounts of other B vitamins and zinc, and is an excellent food source of omega-3 fatty acids.

[7] Pacific and Atlantic herring are susceptible to contamination from environmental pollution, such as by PCBs, PBDEs, mercury, and listeria.

There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques.

[citation needed] Pickled herrings are part of German (Bismarckhering), Nordic, British, Canadian, Dutch, Polish, Baltic and Jewish[12] cuisine.

[citation needed] In the Philippines, dried herring is popularly eaten during breakfast, along with garlic rice and eggs.

According to George Orwell in The Road to Wigan Pier, Emperor Charles V erected a statue to the inventor of bloaters.

[citation needed] In Scotland, herrings are traditionally filleted, coated in seasoned pin-head oatmeal, and fried in a pan with butter or oil.

[citation needed] In Southeast Alaska, western hemlock boughs are cut and placed in the ocean before the herring arrive to spawn.