Herring is a popular fish because of its savoury, rich and salty meat and the high content of Omega-3 fatty acids. The meat is white and has a firm texture.
Lightly dusted with delicate rye flour meuniere, the herring is complimented very well by the more crisp surface as a counterpart to the flavourful and savoury meat. The herring is ideal for portion servings or buffets and ovenable straight from the freezer.
ServingServe herring with flavour combinations that offer a counterpart to the rich taste experience such as fresh and creamy flavours.
Prepare directly from frozen
Cooking instructionsPrepare from frozen in deep fryer or on a pre-heated pan
Herring fillets (fish) (80%), breading (20%): Flour (Rye), water, rapeseed oil, flour (Wheat), potato starch, salt, pepper. Pre-fried in rapeseed oil.
Catching areaFarmed in Norway (FAO 27)
Catching gearTrawls, Gillnets and similar nets, Seines