Herring as food Herring as food Herrings are forage fish, mostly belonging to the family Clupeidae. They often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus "Clupea", found particularly in shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of "Clupea" are recognized. The main taxon, the Atlantic herring, accounts for over half the world's commercial capture of herrings. Herrings played a pivotal role in the history of marine fisheries
Mediterranean mussel edulis" and "Mytilus trossulus", when they are found in the same locality. "M. galloprovincialis" is considered the most warm-water-tolerant species of the three, and has the most southerly distribution in Europe and North America. In Europe, "Mytilus galloprovincialis" is found in the Mediterranean Sea and the Black Sea, and on the Atlantic coasts, in Portugal, north to France and the British Isles and Norway. Recently this species has also been found in the European Arctic including northern Norway and Svalbard In the northern Pacific the species is found along the coast of California, where it was introduced from Europe by