Fished in the cold waters of Norway, this wild herring is our classic. It is salted in very sweet brine and then smoked for long hours in our oak ovens. The smoke passes gently between each hanging herring filet. After about 16 hours, he came out of his foggy den to get rid of his skin. A small hole at the top of each net and silvery reflflections, such are the witnesses of a slow smoking, delicate and quality. The result is a tender fish with a subtle taste. Read Details