Herring

These tasty little fish are found in large numbers in the shallow cooler waters of the southern and mid-west regions of Western Australia, with most growing to around 25cm in length, so you can get a good feed from just a couple of fish. While popular with recreational fishers, these little treats are only fished in small numbers commercially. Herring have an oily flesh and a fishy taste so are great when smoked or as fish cakes, but are equally popular when dusted with a light batter and pan-fried.

Don Hancey’s Cooking Tip
Herring are healthy, affordable and delicious. They are an oily fish, jam-packed with nutrients and healthy omegas. My favourite way to eat herring is once again staying on the “keep it simple” path. Great as a breakfast dish of pan fried local herring on sourdough toast. Pan fry the herring fillets, dusting first in plain flour with a touch of paprika, when cooked, add some chopped parsley, butter, and a squirt of fresh lemon. Serve the herring on top of some unbuttered sourdough toast and spoon over some of the delicious pan juices. It’s great with a cup of English Breakfast Tea or a WA Sauvignon Blanc.

Experiences
Herring is easily caught off Western Australian beaches, jetties and small boats. The fish is also available to purchase in most fish mongers and seafood restaurants.