Native to UK shores, herring is both a traditional favourite and an excellent source of nutrition: boasting fatty acids and Vitamin B12 amongst its nutritional content. This salty, oily fish is as versatile to cook with as it is delicious raw (or with a pinch of lemon), making it one of the most popular tinned products we sell.

John West UK


Our herring are caught off the Irish port of Killybegs, before being transported to a canning plant in Donegal to be traditionally hand-packed and distributed. As one of the world’s (and indeed, the UK’s) most abundant fish, herring are a great alternative to more endangered species, and fishing crews limit their catch to just twice a year, ensuring that we can always continue to enjoy this delicious snack.


Herrings and sardines are part of the same fish family. When they’re younger and smaller, herrings are referred to as sardines, which actually means “small fish”. Both are high in protein and good sources of vitamin D and zinc, however they do differ in taste and texture. Sardines have a fishier, oilier, saltier taste as well as a meatier texture. Herring, though, does provide a higher percentage of B vitamins, and slightly more omega-3 fatty acids.

Sardines are an oily fish, rich in omega-3 fatty acids. Oily fish has been linked to a number of body and brain benefits, with fatty acids having been shown to reduce inflammation, support mental health, and potentially lower the risk of cardiovascular disease.

Herring is an excellent source of lean protein. This oily fish is packed with nutrients including body-boosting omega-3 fatty acids, various antioxidants, and high levels of vitamins D and B12. Not only does it have its own unique, tasty flavour, it is a fantastic addition to a healthy diet.