Roe

Herring roe is released and separated during the filleting process. The roe goes further through a cleaning process that consists of primary sorting, cutting, and cyclone washing. Water is drained and the roe is put into containers and matured in brine for at least 12 hours at about 1-4 °C. The brine is drained, and the roe is buffered for packing. The matured roe is then packed in cartons (20 kg net weight), wrapped, labeled, and frozen.
‍

Processing
‍Frozen
‍

Carton size
‍20 kg
‍

Packing
‍Jumble packed

‍

Catch season
‍May to June
August to September