Caught from Atlantic cold water in the Southeastern shores of New Brunswick, Canada, the fresh herring is cured in brine for 6-7 days using coarse natural salt, then desalted lightly, smoked and dried slowly over smoldering fire using local soft and hard wood and sawdust.

The smoking process is approximately 5 to 6 weeks, depending on the weather, and is an old age tradition from the southeast shores of New Brunswick, Canada handed down from generations. Our tradition guarantees a product with a unique flavor and of excellent quality. Our products are high in protein and have become famous in many countries across the world.