We offer herring in many traditional and classical forms. Whether whole, split, fillets and herring roe.
PRODUCTION OF SMOKED HERRING OF CANADA
(Scientific name : Clupea harengus)
Fresh herring is caught in the cold waters of the Atlantic , it is then put into a natural salt brine for a minimum of 2 weeks, it will then desalted slightly with water source . Once it is desalted, herring is slightly slipped on wooden sticks. It will be suspended and will be smoked very slowly, about 30 days, over smouldering embers made of a mixture of coniferous and local hardwoods. This process, passed on from generation to generation , gave birth to a product with a particular taste today sought in many countries of the world.The smoked herring is an excellent product, high in protein.
PREPARATION OF HERRING
The traditional method is to use a wooden box of 18 pounds (8.18 kg) which allows handling and storage of smoked herring with a minimum of space, damage or deterioration of the product. Each box of smoked herring contains between 61 and 80 smoked herring . Smoked herring is also available in fillets that are packaged in cartons of 10 pounds (4.54 kg).
A 40 foot container load 2816 wooden boxes of smoked herring of 18 pounds ( 8.18 kg) net
A 20 foot container charge1320 wooden boxes of smoked herring 18 pounds ( 8.18 kg)
The product requires no refrigeration and can be stored for a long period (12 months or more ) of hot weather without affecting the quality of the product.
Late August to mid October, but all year round availability.
FOR RECIPES WITH SMOKED HERRING
Clic on the picture below!