The nutritional value of Pacific herring: An ancient cultural keystone species on the Northwest Coast of North America

The perspective of nutritional ecology produces a more comprehensive understanding of the dietary, economic, and socio-cultural importance of Pacific herring (Clupea pallasii) to Northwest Coast societies and Alaska Natives than do models derived from optimal foraging theory. The food value of herring meat, eggs, and oil are found to rank highly not just in calories or protein, but especially in healthy omega-3 fatty acids. Herring provides large amounts of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) in addition to iron, zinc, copper, and selenium. In coastal Alaska and along the Northwest Coast, herring was/is one of a vast array of traditional foods in a diverse diet. Herring apparently played different dietary roles in different cultural settings; in some areas it was a seasonal feast food, while in others its products were processed into forms that could be consumed throughout the annual cycle. Herring provided essential nutrients that affected human health, growth, and development, and likely facilitated demographic expansion. Paired with the indigenous and scientific knowledge of how herring function within North Pacific ecosystems, we can better appreciate the role of herring as a cultural keystone species.