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.

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Processed
‍Frozen

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Carton size‍
20kg

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Packing‍
Jumble packed

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Catch season‍
January to March
September to December