Plain cooked deboned herring in small portions is safe. Avoid raw herring, bones, and smoked, pickled, or salty canned preparations. Rinse canned herring if packed in brine.
Herring is a small oily fish sold fresh, frozen, smoked, pickled, and canned.
Used in seafood plates, sandwiches, and preserved fish dishes. Fresh herring is baked, grilled, or pan-cooked; preserved versions are cured in brine, vinegar, or oil.
Kippers and canned herring often carry higher sodium than plain cooked fish. Creamed herring in jar sauces is richer and saltier than plain fillets. Pickled products may also include sugar and spices.
