What makes great herring taste so good? Food technologists explain the key factors
Herring is a familiar product for many Lithuanians. For some, it is closely associated with festive family meals, while for others it is a quick, satisfying and convenient everyday snack. Yet this fish deserves far more attention than its traditional image suggests. Behind every high-quality herring product lies a long journey involving carefully selected raw materials, the expertise of food technologists, countless tastings and a continuous search for new flavours.
According to food technologists at Vičiūnai Group, consumers usually see only the finished product on the shelf. Before reaching that stage, however, herring goes through numerous development phases—from selecting the fish itself to refining recipes, balancing marinades, determining the optimal cutting method and conducting rigorous quality evaluations.
Great herring starts with high-quality raw material
A premium herring product begins with carefully selected fish. Technologists assess its size, fat content, texture, freshness, seasonality and fishing area. These are not merely formal quality criteria - each factor directly influences the final taste, texture and overall eating experience.
The herring used by Vičiūnai Group comes from the waters of Norway and Iceland, regions renowned for producing exceptionally high-quality herring. In recent years, herring populations have migrated further north due to changing environmental conditions, making harvesting more challenging and the selection of premium raw material even more important.
The "secret rooms" where new flavours are created
How does a modern factory processing tons of fish every day make room for the delicate culinary craftsmanship that wins recognition at international exhibitions? It all begins with very small test batches, immense patience and the work of food technology laboratories. The Vičiūnai Group R&D team and food technologists refine every new flavour with exceptional precision.
"As we like to say, we have our own 'secret rooms' filled with hundreds of spices and ingredient samples. The process takes a great deal of time. Everything starts on a miniature scale—we mature as little as 10 kilograms of herring. Every gram of marinade and every pinch of spice is weighed precisely, then we taste, compare and evaluate. Most of our culinary 'experiments' never make it beyond the testing stage. We keep refining until we find that one perfect combination that is both delicious and wholesome," says Ugnė Narmontienė, Food technologist at Baltic Food Partners, offering a glimpse behind the scenes of product development.
Great taste never happens by accident
Creating a new herring product involves far more than selecting spices or preparing a marinade. It is a lengthy process combining scientific precision, creativity and a deep understanding of consumer preferences.
The Vičiūnai Group Research & Development team first develops every new flavor in small batches. Ingredients are measured with precision, tasted, compared and adjusted repeatedly. Sometimes a single product undergoes dozens of trials before achieving the desired result.
"Every one of our products represents many hours of dedicated work. We develop everything ourselves—carefully measuring every ingredient, tasting, comparing and refining until the flavour is exactly what we are aiming for," says Rasa Koržovienė, Head of product and technology development at Vičiūnai Group.
She explains that even a few extra grams of seasoning, a slightly different marinating time or an alternative cutting method can noticeably change the final flavor. During evaluation, technologists assess not only taste but also aroma, color, appearance, texture, saltiness, aftertaste and the overall mouthfeel.
"Before a product reaches supermarket shelves, it goes through technological trials, internal tasting sessions, recipe adjustments, stability and shelf-life assessments, consumer testing and pilot production runs. It is a long and meticulous process," Rasa adds.
What determines whether herring tastes great?
Consumers often wonder why they enjoy one herring product more than another. According to food technologists, the answer lies not in a single factor but in the combination of many - from the marinade to the texture and even the way the fish is cut.
"The first thing consumers notice is the marinade. It gives the herring its character, but it should never overpower the natural flavor of the fish itself. Every detail matters—the amount of salt, the level of acidity, the balance of sweetness, the intensity of the spices and the aftertaste. If the marinade is too strong, it dominates the fish; if it is too mild, the product loses its distinctive character," explains Ugnė Narmontienė.
Texture is equally important. Good herring should be pleasant to eat - neither too firm nor too soft, and certainly not dry. Texture depends on the quality of the raw material, the fish's fat content, processing methods and storage conditions.
According to the technologists, even the way herring is cut influences consumer experience. Thicker pieces often appear juicier, while thinner slices absorb the marinade more quickly. For this reason, different products require different preparation methods, ranging from whole fillets and bite-sized pieces to carefully hand-packed products.
Busting the myth: fish fat is not the same as meat fat
One of the most common misconceptions about herring is that it should be avoided because it is fatty. Fish fat differs significantly from animal fat in both composition and nutritional value. Herring contains beneficial omega-3 fatty acids as well as vitamins A and D.
This makes herring not only delicious but also a nutritious choice. It is well suited for people looking for satisfying, protein-rich foods that fit easily into a balanced everyday diet.
It is also worth noting that herring is not commercially farmed in aquaculture - it is a wild-caught species. As a result, responsible fishing practices and sustainability standards play an increasingly important role for both producers and consumers.
A tradition that continues to evolve
Herring remains one of the most traditional fish products, but consumer expectations are changing. Today's shoppers are looking not only for familiar flavors but also for convenience, clean-label ingredients, balanced seasoning, more exciting flavor combinations and premium-quality raw materials.
That is why every herring product represents much more than fish in a container. It embodies the expertise of food technologists, carefully selected ingredients, a deep appreciation for flavor and the ability to adapt a traditional product to today's dining habits.
Herring can be both nostalgic and contemporary. It can evoke memories of festive family gatherings while also serving as a nutritious, versatile everyday meal. The key is simply to rediscover its flavor.