Fresh herring is caught in the cold waters of the Norwegian coastline, it is transferred into a customized sea salt brine for a minimum of 1.5-2 weeks. Fish is taken out to be desalted slightly with fresh water then dried. Once it is desalted, herring is set on specialized sticks used to place the fish above ground for a slow smoking process for about 25- 30 days, with an infusion of local chips and hardwoods.
This unique process, passed on from generation in Europe creates a delicious and a particular taste craved in many emerging markets, including Europe. The cold smoked herring is an excellent cost effective and healthy multi purposed product
PREPARATION AND PACKAGING OF HERRING
Our most common solution is to use a wooden box of 18 pounds (8.18 kg) of cold smoked herring for container loading by an experienced team to minimize accident and breakage. The quantity in every wooden box of the cold smoked herring varies (60-78) depending on the season but the weigh is always consistent to market requirements.
Cold Smoked herring however is also available in fillets that are packaged in cardboard boxes of 10 pounds (4.54 kg).