Calories in pickled herring pickled: 209 kcal

What’s in a 140 g fillet

More than half of a fillet is water, which is why the calories stay low. What is left is mostly protein.

15.5 gFat

23.4 gProtein

14 gCarbohydrate

81.1 gWater

6 gMinerals and the rest

15.5 gFat
23.4 gProtein
14 gCarbohydrate
81.1 gWater
6 gMinerals and the rest

Above average for fish and seafood

Herring pickled is 209 kcal per 100 g. The 170 fish and seafood in this database average 138.

Herring pickled209

Fish and seafood average138

High in salt

2.1 g of salt per 100 g, which is red on a UK traffic-light label (the line is 1.5 g).

Salt, per fillet2.9 g

Sugars, per fillet14 g

Vitamins and minerals in herring pickled

Two of the 16 reach the “high in” level, led by vitamin D.

448 %

Vitamin D

0.0224 mg in a 140 g fillet

4th of 44 fish and seafood

Vitamin D contributes to the normal function of the immune system, to the maintenance of normal bones and to normal muscle function.

Chloride2324 mg291 %

Niacin (vitamin B3)5.5 mg34 %

Copper0.17 mg17 %

Phosphorus108 mg15 %

Riboflavin (vitamin B2)0.18 mg13 %

Only a trace

Vitamin C
Thiamin

Show all 16 with amounts

Vitamin D0.0224 mg, 448 %

Chloride2324 mg, 291 %

Niacin (vitamin B3)5.5 mg, 34 %

Copper0.17 mg, 17 %

Phosphorus108 mg, 15 %

Riboflavin (vitamin B2)0.18 mg, 13 %

Vitamin B60.15 mg, 11 %

Vitamin E0.9 mg, 7.5 %

Iron0.98 mg, 7 %

Vitamin A0.0518 mg, 6.5 %

Potassium86.8 mg, 4.3 %

Zinc0.42 mg, 4.2 %

Calcium18.2 mg, 2.3 %

Magnesium7 mg, 1.9 %

Manganese0.03 mg, 1.4 %

Folate0.0014 mg, 0.7 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What herring pickled doesn’t give you. And where to find it.

No recorded vitamin C or thiamin, and only 3 % of the zinc reference intake per 100 g.

Vitamin C

Tracein herring pickled

Find it inCherries, West Indian2150 % per 100 g

Zinc

3%in herring pickled, per 100 g

Find it inOysters, raw592 % per 100 g

Thiamin (vitamin B1)

Tracein herring pickled

Find it inWheatgerm164 % per 100 g

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100 mgVitamin C, 125 %

0.075 mgSelenium, 136 %

0.00125 mgVitamin D, 25 %

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Tracked UK delivery

Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.

Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Herring pickled against other fish and seafood

Per 100 g, herring pickled has the most vitamin D of the 6 here, ahead of sprats (raw).

0.016mg

0.013mg

0.0091mg

0.0089mg

0.0085mg

0.004mg

Herring, pickledthis page

Sprats, raw−0.003 mg

Rock Salmon/Dogfish, raw−0.0069 mg

Salmon, smoked−0.0071 mg

Mackerel, grilled−0.0075 mg

Sardines, raw−0.012 mg

All values per 100 g, from the same dataset. Differences are against herring pickled.

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Questions about herring pickled

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of herring pickled?

A typical portion (140 g, one fillet) gives 293 kcal. Per 100 g the figure is 209 kcal.

Is herring pickled high in vitamin D?

Yes. Herring, pickled has 0.016 mg vitamin D per 100 g, 320 % of the NRV, above the 30 % threshold for a “high in” claim.

Does cooking change the sodium in herring pickled?

Yes. Per 100 g, sodium goes from 120 mg raw to 830 mg pickled. Part of that is the vitamin or mineral itself changing, part is the change in water content.

Which vitamins and minerals does herring pickled have most of?

By share of the daily reference intake: vitamin D (0.016 mg, 320 %), chloride (1660 mg, 208 %) and niacin (3.9 mg, 24 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 16-183, Herring, pickled, 6 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Analytical survey of fish and fish products, 1991-1992. Values are per 100 g of the edible part; a fillet is 140 g, one fillet, the usual UK portion for fish and seafood. Edible proportion: 57 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 170 fish and seafood kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Atlantic Herring Fish). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.