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.
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.
- Protein that builds and maintains every cell in the body.
- 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
Jumble packed / vacuum packed
27kgs / 10kgs / 20kgs
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%
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.