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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked pacific herring should be consumed within 2 to 3 days when stored in an airtight container in the refrigerator.
Yes, you can freeze it for up to 3 months. However, the texture may become slightly softer upon thawing.
Sardines, mackerel, or trout are the best substitutes due to their similar oily texture and flavor profile.
No, herring is a small fish low on the food chain, making it one of the safest seafood choices regarding mercury levels.
The flesh should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C).
Herring has many small, fine bones. While many are removed during filleting, some soft pin bones may remain but are often edible after cooking.
It is exceptionally high in Vitamin B12, Vitamin D, Selenium, and Omega-3 fatty acids.
Yes, it is high in protein which promotes satiety, though it is higher in calories than white fish due to its healthy fat content.
cooked pacific herring is a versatile ingredient found in cuisines around the world. With 203 calories per 100g and 23 grams of protein, it's a nutritious addition to many dishes.
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