Introducing an age-old tradition from the southern shores of New Brunswick, Canada: smoked herring, salted herring and alewife.

Method of production

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.

Product & 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. There is in between 61 and 80 smoked herring per box. For herring fillets the packaging is in 10lbs cartons (4,54kg)

A 40 feet dry container loads  2816 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 12 months or more.