+/- 22 Grams / Fillet
4,54 Kg Cardboard Box
200 Boxes / pallet
5 600 Boxes / 40' container reefer
+/- 100 Grams per Herring
8,2 Kg Wooden Box
100 Boxes / pallet
1 319 Boxes / 20' DRY container (Africa)
2 816 Boxes / 40' container reefer
(Scientific name : Clupea harengus)
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.
PREPARATION OF HERRING
The traditional method is to use a wooden box of 18 pounds (8.18 kg) which allows handling and storage of smoked herring with a minimum of space, damage or deterioration of the product. Each box of smoked herring contains between 61 and 80 smoked herring . Smoked herring is also available in fillets that are packaged in cartons of 10 pounds (4.54 kg).
Try our Salted Smoked Herring RECIPES
Add smoked salted herring as seasonning