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Adult herring are harvested for their flesh and eggs, and they are often used as baitfish. The trade in herring is an important sector of many national economies. In Europe, the fish has been called the "silver of the sea", and its trade has been so significant to many countries that it has been regarded as the most commercially important fishery in history.
Environmental Defense have suggested that the Atlantic herring fishery is an environmentally responsible fishery.
Herring has been a staple food source since at least 3000 BC. The fish is served numerous ways, and many regional recipes are used: eaten raw, fermented, pickled, or cured by other techniques, such as being smoked as kippers.
Herring are very high in the long-chain omega-3 fatty acids EPA and DHA. They are a source of vitamin D.