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
History of the North Sea Europe that spanned the period from the end of the 14th century to about 1600, marking the transition between Medieval and Early Modern Europe. The majority of commerce took place via maritime shipping due to undeveloped roadways between the 16th and 18th centuries. The east coast of Great Britain operated several ports for intercontinental trade. The European coastal ports supplied domestic goods, dyes, linen, metal products, salt and wine. The Scandinavian and Baltic shoreline provided fish, grain, naval goods, and timber. The Mediterranean area traded dyes, premium cloths, fruits and spices. The Burgundian Netherlands, French Netherlands, Spanish Netherlands and Austrian