Herring (Culpea Harengus) is one of the most abundant pelagics in the world. Locally caught in FAO 21, the herring is immediately salted and cured, then put in a smoke house for a 4-6 week period to give it a distinct smoked flavor. This process gives the fish a longer shelf live with no chance of spoilage. Herring are very high in Omega3 and a good source of vitamin D.
|Split Smoked Herring Bloaters||18 lbs. (8.16 kg)|
|Smoked Herring Fillets||10 lbs. (4.54 kg)|