Norwegian and Icelandic net-caught, winter season only — when the fish are densest with fat. Oak-cold-smoked at the source. The fish for serious toast.
OriginNorway · Iceland fjords
CatchWinter · net-caught
Format250g · glass
Reserve from$24
— Baltic Sea · Winter catch · cold-smoked
The fish
Eight reasons it's in our jar.
Herring is a Scandinavian institution — and like all institutions, the version on most shelves has been ruined. Ours is sourced and smoked the old way: by the fjord, by the oak, by the season.
Sourced from cold-water fjords of Norway and Iceland — winter-only catch when the fish are densest with fat.
Net-caught by small boats — no industrial trawl. Each fish is handled, not bulk-processed.
Oak-cold-smoked at the source before the jar. Not re-smoked, not flavor-injected. The oak is the flavor.
Fuller, smokier, and denser than sardine — assertive without aggression. The fish for serious toast.
Omega-3 EPA + DHA: ~2.0g per 100g — among the highest in oily fish, on par with sardine.
Vitamin D: ~80% RDA per serving — exceptional for any food source, rare in non-supplement form.
Vitamin B12: ~200% RDA per serving — a full week's supply in a single jar.
New Nordic Smoked Baltic Herring · juniper & alder
The source
Clupea harengus membras — the Baltic herring subspecies — fished by a single-supplier vessel in the Baltic winter run, when the fat content peaks before the spawn. ICES manages the Baltic stock at MSY; it is one of the most carefully tracked pelagic fisheries in northern Europe.
The cure
Filleted on landing. Skinless and boneless before the smoke. Cold-smoked over juniper and alder in the New Nordic technique — the Noma-era Copenhagen smokehouse method that strips out the harshness of traditional Scandinavian smoke and leaves only the wood's aromatic register. Oil-pack in cold-pressed rapeseed oil.
At the table
— Rye crispbread, sour cream, fresh dill, the herring on top, aquavit.
— Buckwheat blini, crème fraîche, herring, a small spoon of trout roe.
House standards
·Skinless and boneless.
·Cold-smoked — juniper and alder, New Nordic technique. Never sugar-loaded.
·OU certification pursued.
·Glass — signed on Algorand.
Questions
Why cold-smoke and not pickle?
Pickling masks the fish. We want the Baltic herring fat to speak. Cold-smoke at low temperature with juniper and alder preserves the buttery texture and adds only the wood's aromatic note — the New Nordic technique we learned from Copenhagen.
Is it fishy?
Less so than commercial pickled herring. The oil cure rounds the marine notes. People who don't "like herring" tend to finish the jar.
When is the Baltic winter run?
Mid-November through February. The Baltic herring fattens through autumn for the spawn; the deep-winter weeks are the peak-fat window we work to.
Source paperwork?
Baltic-state Fisheries Directorate landing record, vessel name and IMO, ICES fishing zone code, harvest date, smokehouse certification — all printed on the certificate inside the lid and signed on Algorand.
