RELEONENew Nordic Smoked Baltic Herring
Herring has been the central preserved fish of Northern Europe since the medieval Hanseatic League made the trade routes of the North Sea and the Baltic the spine of European commerce.
In motion.
New Nordic Smoked Baltic Herring.
Herring has been the central preserved fish of Northern Europe since the medieval Hanseatic League made the trade routes of the North Sea and the Baltic the spine of European commerce. The herring barrel is the original luxury food container — its provenance markings, its guild seals, its harvest-year stamps were the first European industrial-scale provenance system, predating Sigilium's logic by six hundred years.
Until 2010, the Northern European herring tradition was carried by old smokehouses applying centuries-old techniques to the same fish. Then the New Nordic culinary movement — emerging from Copenhagen, articulated by the Noma chefs and Claus Meyer's manifesto of 2004 — reframed the entire tradition. The New Nordic smokehouse approach uses lower temperatures, juniper and alder rather than oak, and finishes the fish with the minimum intervention. The result is a smoked herring that tastes fundamentally more like itself.
Releone's New Nordic Smoked Baltic Herring is produced at a single small Baltic smokehouse working in the New Nordic tradition. The fish is cold-smoked over juniper and alder for six to eight hours and packed in glass with sea salt and nothing else. The result is the founder's argument that the most considered smoked herring in the world is now in a 250-gram jar — and signed forever on a chain.
What it gives the table.
- Baltic herring: one of the most omega-3-dense fish in commercial harvest, native to a smaller, less polluted northern sea.
- Omega-3 EPA + DHA: approximately 2.2 g per 100 g serving.
- Vitamin D: 15% RDA per serving — among the highest of any food.
- Vitamin B12: a single serving provides over 90% of daily intake.
- Selenium: 40% U.S. daily intake per serving.
- Cold-smoked (not hot-smoked): protein and vitamin profile largely preserved.
- Juniper-smoke compounds: include trace phenolic antioxidants and the canonical Northern European resin aroma.
- Lower-sodium than commercial smoked herring: Releone's cure is approximately 28% below the U.S. industry average for smoked herring.
Nutrition facts.
Calories158
What is in the jar.
- Baltic herring (Clupea harengus membras, single-supplier)
- Juniper and alder cold-smoke (New Nordic technique)
- Sea salt (Atlantic, fine grain)
At $34, what the price represents.
Choose your edition.
Founder Edition reservations open on the founding date. Standard catalogue reservations open at public launch, Q3 2027.
Reserve →The film and the label.
No models, no narration, no on-screen text inside the film. The label is where the words go. See all fifteen films at /films/.