Herring

What is Herring?

Herring is a type of small, oily fish commonly found in the North Atlantic and North Pacific Oceans. It is often enjoyed pickled, smoked, or fresh, and is a staple in various cuisines, especially in Scandinavian and Eastern European dishes. Herring is known for its high omega-3 fatty acid content, which supports heart health, and is rich in protein, vitamins D and B12, and selenium. It is typically used in dishes such as herring salads, rollmops, and kippers.

Why Do I Have an Intolerance to Herring?

An intolerance to herring could stem from several factors. It might involve an adverse reaction to certain proteins found in the fish, leading to symptoms like gastrointestinal discomfort or allergic-like responses. 

Additionally, histamine intolerance can occur, particularly if the fish is not fresh or is improperly stored, leading to symptoms such as headaches or flushing. Sensitivity to the high levels of histamines in fermented or pickled herring is also a possibility.

What Can I Do About It?

If you have a herring intolerance, it’s best to avoid consuming it and other related fish products. Opt for fresh, low-histamine fish alternatives such as cod or tilapia. Keeping a food diary can help identify specific triggers. For managing histamine intolerance, consider a low-histamine diet and ensure proper food storage and preparation.