Mackerel vs. Herring — What's the Difference?

Mackerel are pelagic fish found in both tropical and temperate seas, renowned for their speed and agility in water. They possess a distinct oily flesh that contributes to their strong, rich flavor, making them a favorite among those who appreciate robust seafood. In contrast, herring are found in the colder waters of the North Atlantic and Pacific Oceans. They are smaller than mackerel and offer a milder, more delicate taste, which makes them highly versatile in culinary uses, from fresh preparations to being preserved as kippers, pickled, or in brine.

Mackerel have a streamlined body with a dark, iridescent blue-green back and silver underbelly, adaptations for their fast-swimming lifestyle. Their diet consists mainly of smaller fish and crustaceans, contributing to their high omega-3 fatty acid content. On the other hand, herring have a silvery appearance with a single dorsal fin and no distinctive markings, which helps them blend into their colder, deep-sea environments. Herring are also rich in omega-3s but are more commonly consumed in preserved forms, such as smoked or pickled.

The fishing methods for mackerel often involve trolling or purse seining, techniques that take advantage of their schooling and migratory behaviors. These methods allow for the capture of large quantities, reflecting mackerel's abundant nature and commercial value. Whereas, herring are also caught in large schools, but their capture is closely associated with traditional methods that have been used for centuries, including drift nets and seining, emphasizing their historical and cultural significance in regions like Scandinavia and the British Isles.

In terms of culinary applications, mackerel is frequently grilled or baked to highlight its rich flavor and oily texture, often accompanied by strong seasonings or marinades to complement its taste. Herring, while also versatile, is more commonly found in preserved forms or served raw in dishes like herring tartare, showcasing its milder flavor and softer texture.

While both fish are considered healthy seafood options due to their high omega-3 content, mackerel's stronger flavor and oilier texture cater to those with a preference for more pronounced seafood tastes. Herring, with its milder taste and softer texture, appeals to a broader range of palates, serving as a staple fish in many traditional dishes across Europe and North America.