HERRING THE “SILVER OF THE SEAS”
Herring are forage fish, mostly belonging to the family Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea (the type genus of the herring family Clupeidae) are recognised, and provide about 90% of all herrings captured in fisheries. The most abundant of all is the Atlantic herring, providing over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal.
Herring played a pivotal role in the history of marine fisheries in Europe and early in the 20th century, their study was fundamental to the evolution of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled.
Herring are also known as “silver darlings”. The main herring fishing season runs from June to August. The high-fat fish are then particularly tender and are preferably refined into matjes.
The herring is a schooling fish. It becomes up to 40 centimeters long and can reach an age of around 20 years. Due to their shiny appearance, schools of herring can often be seen with the naked eye on the open sea. The back of the herring glows under water from yellow-green to blue-green to blue-black. His belly is white, the flanks have a silver sheen. On dry land, however, the fish is rather inconspicuous. Herring live on animal plankton and are often prey to other sea creatures themselves. The spawning times of the various herring stocks are spread over the whole year. For example, the “Herbstlaicher” is very thin at the beginning of the year. If the sea becomes warmer, the herring’s food supply increases and it continuously accumulates fat. In August it has the highest fat content and now begins to produce milk (seeds) and roe (eggs). After spawning in autumn, this cycle starts again.
The meat of the herring has a strong, characteristic taste and a firm lamellar structure.
Herring is not only found in the North and Baltic Seas, but also in the entire North Atlantic from Norway to Greenland to the coast of North Carolina.
In commercial fishing, herring is caught on the high seas with trawls and purse seine. With the help of an echo sounder, schools of fish are detected and the direction of catch is calculated exactly. Herring is caught near the coast with gill nets, directly on the coast with bank seine and bunch twine.
The main fishing season for North Sea herring is from June to August. The herrings caught during this time are particularly tender and tasty and are therefore often used to make herring specialties.
CANADIAN SALTED SMOKED HARRING:
|Salted Smoked Split Herring (Gutted)
Grades vary depending in season.
|Salted Smoke Choice Herring
Grades vary depending the season:
|Smoked Herring Fillet
Available in: 10 pounds net, packed in wooden or waxed carton boxes.
Caught from Atlantic cold water in the Southeastern shores of New Brunswick, Canada, the fresh herring is cured in brine for 6-7 days using coarse natural salt, then desalted lightly, smoked and dried slowly over smoldering fire using local soft and hard wood and sawdust.
The smoking process is approximately 5 to 6 weeks, depending on the weather, and is an old age tradition from the southeast shores of New Brunswick, Canada handed down from generations. The tradition guarantees a product with a unique flavor and of excellent quality. Products are high in protein and have become famous in many countries across the world.
Traditional method of packaging smoked herring is in an 18 pounds wooden box. Packaging will facilitate handling and storage with minimum space damage or spoilage of product. Fillet is packed in wooden boxes or waxed carton boxes.
Products can be shipped in dry or reefer containers. Depending on the season, reefer containers are used for certain products.
40 Feet REEFER containers of loads 2816 wooden boxes
20 Feet Reefer LOAD 1320 wooden boxes
Without being refrigerated, smoked herring can be safely stored for extended periods of time, with shelf life of up to 10 months.
EVERYTHING ABOUT HERRING:
The trend today is clearly towards small and ever finer matjes delicacies, which are establishing themselves alongside the classics such as “Matjes housewife style”. These include, for example, pickled matjes specialties, to which unusual, fine flavors such as wild garlic or sherry give a very special flavor.