Atlantic Herring

Varðin has a large Atlantic herring quota for stable and reliable delivery.

Available forms: Whole round, h/g, fillets, flaps
Freezing method:
Horizontal Plate and IQF Freezing
Method of catch: Seiner, Trawler
Fat content:
9% – 23%
Size
(gr) WR: 200+, 300+, 350+, 380+, 400+
Size
(pcs/kg) Flaps: 5-8, 8-12, 12-15
Packing
(Blocks per carton): 2 x 14,5 kg
Fishing season: September – December

Advanced cooling systems keeps the Atlantic herring at -1,5 °C from catch to freezer. This ensures superior quality and freshness.

Product sheet

Gradings according to buyers’ specifications.

About Atlantic Herring

Atlantic herring (clupea harengus) is also known as the silver of the sea, because of its beautiful silver skin.

Herring is one of the most important fish in the North Atlantic. Many fish species, whales, seals and birds depend upon herring as it is a vital part of their diet. It is one of the most important fish in European history. At times during the last millennium herring has almost single handedly fed the entire continent. During the Middle Ages herring was one of the most sought after and traded commodities.

Atlantic herring schools are exceptionally large and a single school often consists of several billion individuals.

Herring is a forage fish that is often seen at fishing banks and near the coast.

Atlantic Herring

Atlantic Herring is excellent for human consumption, because of its high levels of Omega-3 fatty acids, protein, selenium and vitamins D, which have numerous health benefits. The vitamin levels vary depending on the fat content. It’s at its best when caught in the fall and winter because of ideal fat content and intermuscular fat distribution, which results in great taste and texture.

Herring is a delicious and versatile fish which can be prepared numerous ways. It’s well suited for the grill, frying pan and boiling pot. In the Faore Islands it is very popular to preserve herring by pickling, curing or smoking it.

Try Faroese chef, Gutti Winther’s recipe for fried herring on rye bread.