Traditionally an extreme method of smoking a Herring such that it spends several weeks in the smoking kiln. The fish dries and wrinkles and is very salty. Much admired by some fish fans today it is not popular but demand still exists and we do small batch production from time to time.
The fish is normally re-hydrated prior to eating and it is often eaten raw or with minimal cooking.
Traditional Red Herring Whole (Clupea harengus) approx 200g
Individual Vacuum Packed for extended shelf life.
Ready to Eat or cook.
Catch Area: Northern North Sea (FAO 27)
Approx serving size 100g
Use within 3 days of opening.
Please beware this product contains bones
Allergens Include Fish
Product can be frozen