The brine makes the fish soft and very salty – bringing out the taste very strongly. In fact, some have dubbed it the "salted herring," mistaking the starchy taste for a salty taste. The herring, obviously, is a fish that’s been cleaned out and then stored in brine (a salt water solution) for a good long time until it’s at least cured to Dutch ‘Hollandse Nieuwe’-standard, which is the freshest, newest batch of herring every Spring. With heavy amounts of ammonium chloride, starch and licorice root extract, it is not as sweet as the other fish. Taste and Nutrition. Herring contains less mercury than other omega-3-rich fish you may be eating, like tuna, king mackerel, swordfish and halibut. Herring is a difficult fish to get, but it’s not the only tricky thing they’ve been able to source. Herring Varieties While fresh Herring is available at fish markets, Herring is commonly canned, smoked or pickled as a way to preserve the fish. They also sell herring kipper fillets, which is herring with the bones removed. Ciscoes (lake herring) have roughly the same level of omega-3 fatty acids (EPA and DHA) per ounce as sockeye salmon. This oily fish has a rich and strong flavor … Herring are one of the world’s best sources of vitamin D, a vitamin that protects bone, prevents breast and prostate cancers, and boosts heart health. This black, licorice fish is quite a departure from the other fish in the line. They are more buttery than lake whitefish but are similar in many ways (mild flavor, flaky). Or, you can get it smoked. The fish may also be pickled, smoked and fried. Herring are delicious, with flaky, mild meat and oil that sizzles on their skin when grilled over a flame. Their marinated herring comes in your choice of either wine sauce or sour cream. (Herring has around 300 IUs per 3-oz. serving.)