Baltic Herring
Names
Scientific name
Clupea harangues membrasEnglish name
Baltic Herring, Atlantic herringFrench name
Hareng de l’AtlantiqueSpanish name
Arenque del AtlánticoLocal name
Heeringas
Processing
- WR (Whole Round)
Catch / Harvest Season
Oct-Nov-Dec-Jan-Feb-Mar-Apr
Catch / Harvest Method
- Trawling
Catch or harvest area
- FAO 27 Atlantic, Northeast
Freezing method
- Land-frozen BQF (Block Quick Freezing)
Size
- 12-15 cm. (37-43 pieces per kilo)
- 15-17 cm. (33-37 pieces per kilo)
Packaging
- 20 kg. nude blocks (loaded on pallets and poly-wrapped for protection)
- 25 kg. nude blocks (loaded on pallets and poly-wrapped for protection)
- 40 kg. nude blocks (loaded on pallets and poly-wrapped for protection)
Additional information
Herring caught in Finland typically has the highest fat content during the autumn months, particularly from September to November, right before the fish start spawning. During this period, the herring feed heavily to build up energy reserves, resulting in a higher fat content.
Key Factors for Herring Supply
1. Fat Content
Fat content is critical for effective tuna feed. Higher fat levels mean less fish is required. If the fat content falls below 3%, the feed becomes inefficient. In October and November, Baltic Herring typically has a fat content of around 10%, but by May and June, it drops to 2-3%.
Our main season for Herring is between October and March, when fat levels are higher.
2. Size
The size of the Herring is also crucial. Ideally, the fish should be 12+ cm, as larger fish are more effective as feed. Smaller fish, under 12 cm, are more easily affected by sea currents, which can move them faster toward the net on the side of the cage. This poses a significant risk: tuna feeding near the net may come into contact with it. If they get scratched, they become susceptible to bacteria, which can lead to death. While a few smaller pieces are possible, the majority of our fish are 12+ cm to minimize this risk.
Key Factors for Herring Supply
1. Fat Content
Fat content is critical for effective tuna feed. Higher fat levels mean less fish is required. If the fat content falls below 3%, the feed becomes inefficient. In October and November, Baltic Herring typically has a fat content of around 10%, but by May and June, it drops to 2-3%.
Our main season for Herring is between October and March, when fat levels are higher.
2. Size
The size of the Herring is also crucial. Ideally, the fish should be 12+ cm, as larger fish are more effective as feed. Smaller fish, under 12 cm, are more easily affected by sea currents, which can move them faster toward the net on the side of the cage. This poses a significant risk: tuna feeding near the net may come into contact with it. If they get scratched, they become susceptible to bacteria, which can lead to death. While a few smaller pieces are possible, the majority of our fish are 12+ cm to minimize this risk.
Webbureau ITTP