herring Oily fish, Clupea harengus; young herrings are sild. Sprat is Clupea sprattus; young are brislings. Pilchard is Clupea pilchardus; young are sardines. Kippers, bloaters, and red herrings are salted and smoked herrings; bucklings are hot‐smoked herrings. Gaffelbitar is preserved herring. A 150‐g portion (weighed with bones), grilled, is an exceptionally rich source of vitamins D, B₁₂, and selenium; a rich source of protein, niacin, and vitamin B₆; a source of vitamins B₁, B₂, iodine, and iron; contains 200 mg of sodium, about 13–28 g of fat, varying with the season, of which one‐third is saturated and half is mono‐unsaturated; supplies 200–360 kcal (800–1500 kJ).

Clupeidae (herring, shad; subclass Actinopterygii, order Clupeiformes) A large family of mainly marine fish which have compressed, streamlined bodies with a single, soft-rayed, dorsal fin half-way down the back, and a forked tail fin. Nearly all clupeids have protruding scales, giving the ventral side a rough or serrated appearance. The family includes many commercially important species, e.g. Clupea harengula (herring), Sardina pilchardus (pilchard), and Brevoortia tyrannus (Atlantic menhaden). Some species, e.g. Dorosoma cepedianum (American gizzard shad), are found only in freshwater systems. Like many other clupeids, they move in large schools, feeding on plankton. They are found world-wide, in temperate and tropical waters.

her·ring / ˈhering/ • n. a silvery fish (Clupea and other genera) that is most abundant in coastal waters and is of great commercial importance as a food fish in many parts of the world. The herring family (Clupeidae) also includes the sprats, shads, and pilchards.

herring OE. hǣring, hēring = MLG. hērink, hārink (Du. haring), OHG. hāring (G. häring, hering) :- WGmc. *χēriŋġa, beside which a var. with *χar- is repr. by medL. haringus; perh. orig. ‘greyish-white fish’, f. HOAR; see -ING3.

herring Marine fish found worldwide. One of the most important food fish, various species are canned as pilchard or sardine, or sold fresh, pickled, or smoked (as kippers and bloaters). Herrings have a laterally compressed body and a deeply forked tail fin. Length: 8–46cm (3–18in). Family Clupeidae; the 190 species include Clupea harengus.