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.
Fishing
season: end of August to mid October but availabilities all year long
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
The product can be handled and stored without cooling facilities and are ideal for regions where such facilities are scarce. Shelf life is at least 12 months or
more. |
