Introducing an age-old tradition from the southern shores of New Brunswick,
Canada. Fresh caught from the Atlantic cold water, the herring is cured
for 1 week in brine using coarse natural salt. Then it is lightly desalted, smoked and dried slowly over fires
smoldering from a mixture of local soft and hard wood. It is smoked for
up to a month. This process handed down from generation to generation
results in a product with a distinct flavor that has become renowned in
many countries of the world.
The smoked herring is an excellent product, high in protein.
Products
We offer three types of smoked herring
- Split smoked herring (whole and gutted)
- Round choice smoked herring (whole and not gutted), bloater choice
- Smoked herring filets
Three sizes are available for smoked herring
- Small-81 to 120 fish per 18 pounds (8.18kg) box
- Medium- 61 to 80 fish per box
- Large- less then 61 fish per box.Packaging
For smoked split and bloater choice herring the traditional method is an 18 pounds (8.18 kg) wooden box that permits
handling and storage with minimum space, damage or spoilage of product.
For herring fillets the packaging is in 10lbs cartons (4,54kg)
A 40 feet dry container loads 2700 wooden boxes of
18 pounds (8.18 kg) net
A 20 feet dry container loads 1320 wooden boxes of 18 pounds (8.18 kg)
net
Storage
Product can be safely stored for extended period of warm weather without being
refrigerated. Shelf life is at least 10 months or more.
Fishing season:
End of August to mid October and April to beginning of May
Availabilities all year long
|
