North Sea Herring
Matjes
The herring are de-headed and laid in light salt brine for maturation. Time in brine varies about 4-8 hours. Packed in vacuum bags, 17 kg fish + 3 litres of brine. Immediately frozen to under -20°C for minimum 24 hours.
Processing
Frozen
Carton size
17 kg
Packing
Vacuum packed
Tubbs
Catch season
May to June
January
7-9%
May
12-16%
June
18-22%
July
18-22%
August
16-20%
September
12-16%
October
10-15%
November
10-15%
Downloads
Product sheet
Others
No documents available. Please contact us for details.
