Sardines
& Herring
Sardines (Sardina
pilchardus) | Herring (Clupea harengus)
MORE AND MORE AMERICAN
CHEFS are looking to sustainable fish options and discovering what Europeans
have long known: sardines and herring are good eating when freshly caught. Sardines and Herring are both members of
the Herring Family – Clupeidae – a family that includes other
oily, small schooling fish such as shad and anchovies. Confusion can reign when
trying to figure out exactly what their differences are – for example, here in
Maine a small, juvenile herring is dubbed a “sardine” and once was canned as
such. Some will market domestic herring as “Atlantic Sardines”. For Europeans,
larger sardines – those generally longer than six inches – are called
“pilchards”. Some sources list almost 20 different species as “sardines”!
The similarities
between the two far outweigh the differences, especially from a culinary
perspective. Both are “oily” fish – although the smaller they are, the more
delicate in texture, and less powerful in flavor than larger specimens. This
“oil” is rich in healthful omega fatty acids and is the source of their flavor
(lower fat content in some sardines and herring can actually make the fish
taste dry when prepared). Both fish have large, shimmering scales that are
loosely attached (and easily removed) and are extremely boney. However, when it
comes to the primary culinary distinction between Sardina pilchardus –
the “true” European Sardine – and our locally caught Atlantic Herring, the
Sardine tends to be a bit more plump and meaty than the Herring.
When we think of
sardines we most often think of them canned and packed in oil. The name
“sardine” itself it is coined after the island of Sardinia in the
Mediterranean, where they schooled abundantly and some believe we first canned
there. In Maine, “sardine” canning was a massive industry dating back to the
late 1800’s that peaked in the 1950’s. Sadly, the industry collapsed, and today
there is only one company producing canned Maine sardines – although the
canning itself is done in Canada. Herring in Maine is now in highest demand as
lobster bait.
Despite our
association with these fish coming from a can, both are excellent when prepared
super-fresh. The traditional way to prepare both is to scale and gut the fish
and grill them, preferably over charcoal or wood coals, with a bit of oil. They
are also excellent when stuffed and baked, split and panfried. Some traditional
European recipes call for them to be filleted and simply marinated in oil and
herbs. Avoid using in soups or stews as they are simply too oily and boney.
Care should be taken with fresh sardines and herring as they are delicate fish
that bruise easily and have a limited shelf life.
Catch Regions:
- Sardines: Mediterranean Sea to East North Atlantic
- Herring: Gulf of Maine and Bay of Fundy
Seasonality:
- Year
Round: Herring much more abundant in Summer Months
Catch Methods: Trawl Nets, Seines, Inshore Weirs
(Maine)
Flavor Profile: Pronounced, rich
Texture Profile: Delicate
Substitute:
- Smelts
- Anchovies
- Mackerel
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