Herring, Sardine, Shad, Mackerel, Bluefish

The flavors of different types of oily fish are very characteristic—no one would mistake the taste of herring for that of mackerel. Their flesh is soft and flaky and most weigh under 5 lb/2.3 kg, with a few bigger fish weighing 10 lb/4.5 kg. They are found worldwide; some are richer and oilier than others—one or two species of mackerel, for instance, can be quite firm and white. Despite these differences, the cook can take a consistent approach to cooking them.

Most common is the herring, a fish that for centuries supported the economy of the entire seafaring communities of countries such as Norway and Denmark. Today, just as in former times, more herring is eaten pickled or cured than fresh. Herring roe, sautéed or baked in butter, is as popular as the flesh.