As reliable suppliers of wholesale herring, we deliver high-quality options for food service and culinary businesses all over the UK. Sourced from trusted fisheries, our herring products are perfect for restaurants, care homes, contract catering and many more. Whether fresh, frozen, or speciality selections, our herring wholesale solutions ensure exceptional quality and taste for your customers.
Where to Find Herring
Herring is commonly found in the cold, nutrient-rich waters of the North Atlantic, Baltic Sea, and North Pacific. These schooling fish thrive in large groups near coastal areas, making them a staple of many fishing industries. Our wholesale herring is sourced as responsibly as possible in order to maintain quality and availability year-round, ensuring your business is well-stocked.
What Does Herring Taste Like?
Herring offers a rich, full-bodied flavour with an oily texture, making it a favourite for bold and savoury dishes. Its meat is firm yet tender, with a hint of sweetness balanced by a natural saltiness. When smoked, pickled, or grilled, herring’s distinctive taste becomes even more pronounced, appealing to many seafood lovers.
Our Range of Herring
Our range of herring products includes fresh, frozen, and speciality options tailored to your business needs. From whole fish to fillets and smoked varieties, we offer high-quality products designed to meet diverse culinary applications.
Frozen Herring
Our frozen herring range is expertly processed and frozen quickly to lock in freshness and flavour. Available in a variety of cuts and sizes, our wholesale frozen herring provides convenience and versatility for long-term storage and use in a variety of dishes.
Speciality Herring
Explore our speciality herring range, which includes smoked options and more. These products are perfect for adding unique flavours to your menu or catering to customers seeking traditional or gourmet preparations of this popular fish.
How to Prepare Herring
To prepare herring for cooking, begin by rinsing the fish under cold running water. If working with whole herring, gut the fish by making a small incision along the belly and removing the internal organs. Use a knife or scaler to remove the scales, working gently from the tail to the head. If fillets are required, slice along the backbone and carefully remove the flesh while discarding the bones (or enquire with us about our prep methods and we will be happy to help!). Pat the herring dry with a clean towel and season or marinate as desired.
How to Cook Herring
Herring can be cooked in several ways, each bringing out its robust flavour. Pan-frying is a popular method: coat the fish in seasoned flour and fry in butter or oil until golden brown. For a lighter preparation, grill the herring with olive oil, lemon, and herbs. Smoking is another traditional option, enhancing the fish’s natural flavour with a rich, smoky depth. Herring can also be pickled in vinegar with onions, spices, and herbs for a tangy, ready-to-eat option. No matter the method, herring’s rich taste shines when paired with fresh bread and salads.
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