Norwegian Atlantic Fishes – Herring
Herring from Norway is world-famous for its quality and beautiful silvery colour. The cold and clear water in the north means slow growth and perfect tasting herring.
WILD CATCH
The premium catch period of the North Sea herring is during summer, when the fat content can reach a level as high as 25 %. The fat content of Norwegian spring spawning herring varies throughout the year, but it is at its highest in the autumn.
The herring can live up to 25 years.Herring is especially rich in:
- Protein that builds and maintains every cell in the body.
- Marine omega-3 fatty acids that prevent and reduce the development of cardiovascular diseases, and are important building blocks in the brain.
- Vitamin D, necessary to balance calcium in the body, which maintains and strengthens the bones.
- Selenium, an important element in an enzyme that fights harmful chemical processes in the body.
CHARACTERISTICS GRADING / WHOLE ROUND FISH
Standard: 125-200 grams / 200-300 grams / 250 grams up / 300 grams up / 350 grams up / 400 grams up
GRADING / FLAPS
Standard: 10-16 / 8-14 / 8-12 / 6-10 / 5-8 / 4-7 pcs/kg
PACKAGING STYLES
Jumble packed / vacuum packed
CARTON SIZES
27kgs / 10kgs / 20kgs
FREEZING METHODS
Blast Frozen
WINTER HERRING FAT CONTENT
- January 15-18%
- March 7-9%
- May 8-12%
- September 20-22%
- December 10-20%
NORTH SEA HERRING FAT CONTENT
- May 12-16%
- June 18-22%
- August 14-18%
- November 8-12%
NUTRITION FACTS
Herring is an excellent source of vitamins A,D and B12. It has a high content of Omega-3 fatty acids. Exact value vary according to fat content.
Norwegian Atlantic Fishes – Mackerel
Mackerel from Norway is considered a delicacy in many parts of the world. It is a lively fish with juicy meat that is a great source of omega-3.Mackerel is a fast, pelagic fish – meaning it lives in the open waters being neither close to the bottom nor near the shore.
It is found in the northeast Atlantic Ocean, from the northwestern part of Africa to the Barents Sea, and westwards from the Norwegian Sea to Iceland and Jan Mayen. Mackerel prefers relatively warm waters with a temperature over 6 degrees.
WILD CATCH
The premium catch period is September to November when the Mackerel swims from the feeding areas in The Norwegian Ocean and back to the spawning areas. This is when the fat content is the highest, making the mackerel especially tasty and packed with healthy omega-3 and EPA/DHA fatty acids.
This explains the international popularity of Norwegian mackerel, which is caught when the fish is of the highest quality. Norway use mainly purse sein when fishing for Mackerel. This distinguishes Norway from other exporters and contributes to the high quality of Mackerel from Norway.
CHARACTERISTICS GRADING / WHOLE ROUND FISH
Standard: 600 grams up / 400-600 grams / 300-500 grams / 200-400 grams
PACKAGING STYLES
Jumble packed / Semi-hand laid / Hand laid
CARTON SIZES
10Kgs / 20kgs
FAT CONTENT
- January 20-24%
- February 18-22%
- March 16-20%
- August 26-30%
- September 24-28%
- October 22-26%
- November 21-25%
- December 20-25%
NUTRITION FACTS
The Mackerel is rich in Omega-3 fatty acids, and is an important source of vitamins A,D and B12.
FREEZING METHODS
Blast Frozen