Sweden Pelagic
Products
Natural products for flavorful and nutritious meals.
Our herring lays the foundation for natural and nutritious products that can be used for preservation and resale. With high quality, we can provide genuine craftsmanship that has been sorted, filleted and packaged in a careful and environmentally friendly manner.
Fermented products
Fact
Raw materialHerring (Clupea harengus)
InputsWater, salt, acetic acid
Catch areasNorth-East Atlantic FAO 27; North Sea (4 A-C)
Fishing gearTrawl
Sensory analysis
AppearanceLight in the flesh, without colour changes (e.g. yellow or brown). Without black belly skin and skin remnants (fillets and pieces). Not torn apart
SucceededArtisanal, clean, significantly tart
ConsistencyAlmost, mother
TasteArtegen, clean, aromatic-tart
UseFor further processing into consumer goods
Fatty: 6 – 25%
Sustainability12 months from production. Should be stored for at least 35 days.
PackagingPlastic drum with follower plate, stainless steel ring. 4 drums/pallet
Transport/storage temperature0 – +4⁰ C
Dishcloth
28–40 st/kg 18–24 st/kg 14–20 st/kg 10–14 st/kg 8–12 st/kg
pickled morsel
15 mm, 30 mm, 36 mm
Sauerbraten
15–25g, 20–40g, 35–45g, 45–55g
Kronsild
30–40 pcs/kg 25–35 pcs/kg 20–30 pcs/kg
Vinegar products
Fact
Raw materialHerring (Clupea harengus)
InputsWater, salt, acetic acid
Catch areasNorth-East Atlantic FAO 27; North Sea (4 A-C)
Fishing gearTrawl
Sensory analysis
Appearancepale in the flesh, without black belly skin and skin remnants
SucceededFresh fish smell, tart with vinegar
ConsistencyMedium, fast
TasteFresh fish taste, salty as well as tart from vinegar
UseFor further processing into consumer goods
Fatty: 6 – 25%
Sustainability: 12 months after production. Should be stored for at least 35 days before further processing.
PackagingPlastic drum with follower plate, stainless steel ring. 4 drums/pallet
Transport/storage temperature0 – +4⁰ C
Vinegar-marinated fillet
3, 2, 1, 0, 20-40g
Vinegar-marinated piece
24 mm, 30 mm, 36 mm
Spiced products
Fact
Raw materialHerring (Clupea harengus) – Sprat (Sprattus sprattus)
InputsWater, salt, sugar, spices, preservative E211
Catch areasNortheast Atlantic FAO 27: North Sea (4 A-C)
Fishing gearTrawl
Sensory analysis
AppearanceRed-brown spiced fillets in a reddish brine
SucceededFresh smell of herring and spices
ConsistencyMedium firm consistency
TasteSalty and spicy flavour of herring
UseFor further processing into consumer goods
Fatty: 6 – 25%
Sustainability12 months from production. Should be stored for at least 4 weeks before further processing.
PackagingPlastic drum with follower plate, stainless steel ring. 4 drums/pallet
Transport/storage temperature0 – +8⁰ C
Seasoned fillet
3, 2a, 2b, 20-40g, 0
Spiced pieces
15 mm, 24 mm, 30 mm, 36 mm
Spiced flounder
3, 2b
Spiced sprats
40–50, 50–60
Fresh produce
Fact
Inputs:
Catch areasNortheast Atlantic FAO 27: North Sea (4 A-C)
Fishing gearTrawl
Sensory analysis
AppearanceFresh in the meat, without black belly skin and skin remnants (fillet and pieces)
SucceededFresh fish smell
ConsistencyMedium, fast
Taste:
UseFor further processing into consumer goods
Fatty: 6 – 25%
SustainabilityFresh: 7 days after production, Frozen: 12 months after production
Fresh packagingCardboard, plastic sheet, ice: 25 kg, 20 kg, 5 kg
Transport/storage temperature Fresh0 – +4⁰ C
Sillflundra
Herring pieces
Herring fillet
Delivery method
Depending on the preparation variation, we have the ability to deliver in various packaging. The marinated and seasoned herring is usually delivered in tubs, the fresh herring in fish boxes, and our frozen products can be packed by agreement with the customer.
Do not hesitate to contact us with your specific enquiries.
