Smoked Herring

World famous Canadian Salted Smoked Herring

Smoked Herring

(Clupea harengus)

(HS CODE # 030542)

Fillet

  • +/- 22 Grams / Fillet
  • 4,54 Kg Cardboard Box
  • 200 Boxes / pallet
  • 5 600 Boxes / 40′ reefer container

Split

  • +/- 100 Grams per Herring
  • 8,2 Kg Wooden Box
  • 100 Boxes / pallet
  • 1 319 Boxes / 20′ DRY container (Africa)
  • 2 816 Boxes / 40′ reefer container

Whole

  • +/- 100 Grams per Herring
  • 8,2 Kg Wooden Box
  • 100 Boxes / pallet
  • 2 816 Boxes / 40′ reefer container

Our Process

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.

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Per 42 g of herring
Amount
Energy 100 cal.
Protein 12 g
Fat 6 g
Cholesterol 25 mg
Sodium 2310 mg
Calcium 25 mg

2 years shelf life, keep refrigerated 

Use it like anchovies, mix it with pasta, pizza, rice, potatoes. Always cool in sauce.