Brødr. Remø Fiskerstrand · Norway
ENNO
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PELAGIC · NORWAY

Atlantic herring

Clupea harengus

Herring is supplied commercially in whole round, fillet and butterfly presentation, frozen or salted. Because herring is bought on maturity and fat as much as on size, the stock and catch season are stated on every specification.

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  • Wild caught
  • Frozen
  • Block frozen
  • WR
  • FLT
  • FLAP
  • GIL
Atlantic herring, whole round
Origin Norway
Production Wild caught
Condition Frozen / Block frozen
Commercial forms WR · FLT · FLAP · GIL
Typical size 200–300 g – 400 g+
Packing Product dependent
Certifications FSSC 22000 · HACCP

Overview

Herring is the most stock-dependent species we trade. Norwegian spring-spawning herring, North Sea herring and Barents Sea herring behave differently in fat, size distribution and roe, and a buyer running a marinating or matjes line will reject a technically correct size grade from the wrong stock. This page therefore starts with fishery and season, not with weight.

Herring is supplied commercially in whole round, fillet and butterfly presentation, frozen or salted. Because herring is bought on maturity and fat as much as on size, the stock and catch season are stated on every specification.

Commercial forms

Available products for different markets and applications. Our role differs by form — each card states it.

Atlantic herring, butterfly / flap

Butterfly / flap FLAP

Available specifications may include
  • Frozen
  • Block frozen
  • IQF
  • Salted
Grading
Specification dependent
View sizes Request this form
Atlantic herring, pieces / cuts

Pieces / cuts PCS

Available specifications may include
  • Frozen
  • Block frozen
  • IQF
  • Salted
Grading
Specification dependent
View sizes Request this form

Size and weight grading

Grading is grouped by product form. Where more than one system exists they are kept apart — a band from one ladder is not the same commitment as a band from another.

Whole round weight grades

Gross weight per fish, whole round. Finer supplier grades exist; we quote against yours where you have one.

  • 200–300 g 7.1–10.6 oz
  • 300–400 g 10.6–14.1 oz
  • 400 g+ 14.1 oz+
  • Custom specification We quote against your own band

Fillet count grading

Pieces per kilogram, or per stated pack weight.

  • Count per kg — contractual Herring fillets are commonly specified by count rather than weight band. State the count and the pack weight it refers to.
  • Custom specification We quote against your own band

Need a different size? We quote against your own grading system rather than forcing a preset.

Request a specific size

Cut and processing options

Select a step to see the attributes a buyer fixes in the contract for that form.

Whole round

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Quality grade
  • Fat requirement Fat varies by season and lot. Enter a minimum requirement only if you need one.
  • Stock / fishery A 300–400 g herring from one stock is not commercially the same fish as another.
  • Maturity
  • Roe status
  • Catch season / date requirement The single most useful field on a pelagic specification.
  • Freezing history Never implied by a trim letter or a grade. Declare it.
  • Glaze State a maximum percentage, or select supplier standard.
  • Weight basis A price against gross weight and a price net of glaze are not comparable.
  • Pack presentation
  • Production or catch date requirement

Specify this cut

Fillet

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Skin
  • Bone status
  • Fat requirement Fat varies by season and lot. Enter a minimum requirement only if you need one.
  • Stock / fishery A 300–400 g herring from one stock is not commercially the same fish as another.
  • Maturity
  • Roe status
  • Catch season / date requirement The single most useful field on a pelagic specification.
  • Freezing history Never implied by a trim letter or a grade. Declare it.
  • Glaze State a maximum percentage, or select supplier standard.
  • Weight basis A price against gross weight and a price net of glaze are not comparable.
  • Pack presentation

Specify this cut

Butterfly / flap

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Skin
  • Fat requirement Fat varies by season and lot. Enter a minimum requirement only if you need one.
  • Stock / fishery A 300–400 g herring from one stock is not commercially the same fish as another.
  • Maturity
  • Roe status
  • Catch season / date requirement The single most useful field on a pelagic specification.
  • Freezing history Never implied by a trim letter or a grade. Declare it.
  • Glaze State a maximum percentage, or select supplier standard.
  • Weight basis A price against gross weight and a price net of glaze are not comparable.
  • Pack presentation

Specify this cut

Gilled

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Fat requirement Fat varies by season and lot. Enter a minimum requirement only if you need one.
  • Stock / fishery A 300–400 g herring from one stock is not commercially the same fish as another.
  • Maturity
  • Roe status
  • Catch season / date requirement The single most useful field on a pelagic specification.
  • Freezing history Never implied by a trim letter or a grade. Declare it.
  • Glaze State a maximum percentage, or select supplier standard.
  • Pack presentation

Specify this cut

Head off

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Fat requirement Fat varies by season and lot. Enter a minimum requirement only if you need one.
  • Stock / fishery A 300–400 g herring from one stock is not commercially the same fish as another.
  • Maturity
  • Roe status
  • Catch season / date requirement The single most useful field on a pelagic specification.
  • Freezing history Never implied by a trim letter or a grade. Declare it.
  • Glaze State a maximum percentage, or select supplier standard.
  • Pack presentation

Specify this cut

Deli cut

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Fat requirement Fat varies by season and lot. Enter a minimum requirement only if you need one.
  • Stock / fishery A 300–400 g herring from one stock is not commercially the same fish as another.
  • Maturity
  • Roe status
  • Salt or marinade specification
  • Catch season / date requirement The single most useful field on a pelagic specification.
  • Pack presentation

Specify this cut

Quality and grading

What the fish is, what was done to it, and what you require.

Physical quality

Stock and fishery
Norwegian spring-spawning, North Sea or Barents Sea — declare it
Maturity and roe status
Roe-bearing, spent or feeding fish are different products
Fat percentage
Seasonal and lot-dependent; analysed per lot, not published as a species value

Processing quality

Presentation
Whole round, gilled, head off, fillet, butterfly, deli cut or pieces
Skin
Skin on or skinless for fillets
Presentation in carton
Block frozen or IQF
Salt or marinade
Salt percentage and brine or marinade recipe agreed per contract

Buyer-defined tolerances

Custom quality specification
We quote against your own written specification rather than a preset.
Defect tolerance
Stated as a percentage with the method of assessment on arrival.
Net weight tolerance
Agreed in writing, with the weighing basis named on the order and the invoice.

The final specification is contractual and product dependent, and is agreed in writing for each order.

Packaging

Packing options depend on product form and market.

Whole round WR

Carton — weight to be agreed

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Pail or tub

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Barrel

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Fillet FLT

Carton — weight to be agreed

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Pail or tub

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Barrel

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Butterfly / flap FLAP

Carton — weight to be agreed

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Pail or tub

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Barrel

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Gilled GIL

Carton — weight to be agreed

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Pail or tub

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Barrel

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Head off HO

Carton — weight to be agreed

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Pail or tub

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Barrel

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Deli cut DELI

Carton — weight to be agreed

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Pail or tub

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Barrel

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Pieces / cuts PCS

Carton — weight to be agreed

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Pail or tub

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Barrel

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Packing Net and gross weight, units per carton, pallet build and marking are confirmed at order.
Frozen whole Cartons or blocks agreed at order; state net weight basis
Salted Barrels, pails or cartons to the destination market's convention

Cold chain

Maintaining quality from sea to market.

Fresh / chilled

Ice and temperature controlled transport.

Salted storage
Chilled; temperature stated per article

Frozen

−18 °C or colder

Freezing method, freezing history and glaze are declared per lot.

Frozen storage
−18 °C or colder
Shelf life
Stated per article on the specification sheet

Shelf life is stated per article on the specification sheet. Tell us the minimum remaining shelf life you need at delivery and we will confirm it against the lot.

Origin and production

Sourced from Norwegian waters.

A Norwegian coastal fishing vessel moored alongside a quayside warehouse
FAO fishing area
FAO 27 — Northeast Atlantic
Stock
Declared per lot
Catch date
Declared per lot

Wild caught in the Norwegian Sea, Barents Sea and North Sea. Stock and season determine fat, roe and maturity.

How traceability works here

Seasonality

Availability varies by area, quota and season.

  • J
  • F
  • M
  • A
  • M
  • J
  • J
  • A
  • S
  • O
  • N
  • D
  • Peak season
  • Normal availability
  • Lower availability

The Norwegian spring-spawning herring fishery runs mainly through autumn and winter; North Sea herring is a summer fishery. Fat and roe status follow the season, so the catch window belongs in the specification.

Certifications

FSSC 22000

FSSC 22000 scheme, via an accredited certification body

Food safety and quality management covering the production and packing of fish and seafood products at Fiskerstrand.

Number
NO-600617
Applies to
Production and packing of fish and seafood products at the Fiskerstrand establishment.

Scope and validity

HACCP

Norwegian Food Safety Authority (Mattilsynet)

Approval of the Fiskerstrand establishment for fish and fishery products, operating under a HACCP-based food safety plan and sanitation programme.

Number
M343
Applies to
All production at the Fiskerstrand establishment, approval number M343.

Scope and validity

Trade documentation

Classification, export documents and traceability — available or required depending on market and shipment.

Classification by product form Six-digit HS headings. One code does not cover every form, and the duty rate follows your destination’s national tariff line rather than the heading — confirm it with your broker.
Scientific name Clupea harengus
FAO Alpha-3 codeHER
HS 0302.41 Fresh or chilled, whole
HS 0303.51 Frozen, whole
HS 0304.86 Frozen fillets
HS 0305.61 Salted or in brine, not dried or smoked

CN codes are the EU’s eight-digit extension of these headings and are confirmed per consignment.

Health certificate Norwegian Food Safety Authority (Mattilsynet) — Issued per consignment against the destination market’s model certificate.
Catch certificate Norwegian Directorate of Fisheries — Required for wild-caught product entering the EU and several other markets under IUU rules.
IUU documentation Exporter / authority — Processing statement or catch certificate chain evidencing legal origin.
Product specification sheet Brødr. Remø — Generated from the same data as this website, with revision number and date.
Packing list Brødr. Remø — Lot numbers, carton counts, net and gross weights per pallet.
Certificate of origin Chamber of commerce — Commonly requested for customs clearance outside the EEA.
Transport document (B/L, CMR, AWB) Carrier — Issued by the carrier according to the agreed Incoterm.
Lot number
The anchor everything else attaches to.
Production date
Declared per lot.
Catch date
Declared per lot.
Establishment number
M343
Vessel
Identified per lot where available.

Full traceability explanation

Buyer use cases

Which formats typically serve which buyers.

Industrial

Typically: WR · FLT

Secondary processing

Typically: FLT · WR · FLAP

Traditional / ethnic market

Typically: WR · PCS

Retail

Typically: FLT · PCS

Re-export

Typically: WR · FLT

Smoking

Typically: FLT · FLAP

Name the stock before the size

A 300–400 g herring from the Norwegian spring-spawning stock in November is not commercially the same fish as a 300–400 g North Sea herring in July. If your process depends on fat or on roe status, the stock and catch window matter more than the weight band.

Procurement

How to specify atlantic herring

Eight fields make a request a trader can price directly.

  • Product form
  • Size
  • Condition
  • Cut
  • Quality
  • Packing
  • Quantity
  • Destination

Atlantic herring
Whole round
300–400 g
Processed
Carton — weight to be agreed
5,000 kg
CIF destination port

Build this specification

Sizes, packing and specifications are confirmed at order confirmation.

Specify your atlantic herring

Get a tailored quote based on your exact requirements.

Continues to the full form with these selections applied — cut detail, quality and documentation come next.

Commercial forms Request a quote