|
CATCHING METHOD
Purse seine and trawl.
PROCESS/PLANTS
NP Sommarøy, NP Bodø, NP Ålesund, NP Liavaag, NP Selje, NP Maaløy, NP Kalvaag, NP Florø, NP Bergen and NP Karmøy.
ABOUT HERRING
Herring may not have studied millitary tactics, but it seems like they have understood the essentials... It is a common known fact that confusing the enemy is good tactics when you don`t want to be eaten by others! Mabye that is why the red herring is used in a metaphoric sense of "something used to divert attention from the basic issue." Figuratively, a red herring is a false lead in a mystery. In this context, red means smoked, and a smoked herring has such a strong smell that it can be used to create a false scent that causes hunting dogs to lose a track.
|
|
Gradings/whole round fish:
Standard: 125-200 grams/200-300 grams/250 grams up/300 grams up/350 grams up/400 grams up.
Gradings/butterfly-fillets
Standard: 10-16/ 8-12/ 6-10/ 5-8/ 4-7 pcs/kg
Gradings/eurocut single fillets
Standard: 30-50 grams/40-70 grams/50-80 grams/80-110 grams/100 grams up
Alternatively: Gradings according to buyer specifications.
Herring roe: Only from Norway Pelagic Florø
Packing styles: Jumble packed and hand-laid/vacuum packed.
Carton size: 7kg/20kg
|
|
| MONTH |
PERCENTAGE |
|
|
| January |
15 - 18% |
| March |
7 - 9% |
| May |
8 - 12% |
| September |
20 - 22% |
| December |
18 - 20% |
|
Nutrition facts:
Herring is an excellent source of vitamins A, D and B12. It has a high content of Omega-3 fatty acids. Exact values will vary according to fat content.
|
|
Blast-frozen as whole round, butterfly-fillets, single fillets and headed-gutted. Vertical plate frozen at sea.
BUTTERFLY-FILLET/FLAPS.
EUROCUT SINGLE FILLET (SKIN ON/SKIN OFF).
DELI (HEADED/GUTTED).
|
|
