Herring are deep-sea fish living in very large schools in the northern Atlantic.
The best quality fish is found in Iceland, Norway and Ireland, fished from July to December, but especially in July it being the month in which the fish with the best characteristics are fished: aged from 4 to 9 years, 25 to 40 centimetres long, weight ranging from 230 to 350 grams. These are fish which have reached complete maturity and are absolutely the best for processing and consumption.
Fishing is performed using circular nets which do not damage the fishes' meat. During return to the harbour, the product is stored in sea water at sub-zero temperatures, so as to eliminate any parasites and to ensure perfect preservation.
As soon as it reaches the factory to be filleted, the fish is totally de-boned. Then, after a wood-smoke phase, it is quickly vacuum-packaged so as to fully preserve the firmness and fragrance of the fish meat, without adding anything or with the addition of seed oil and spices.