Bait Products

The Atlantic herring fishery is diverse and rich in tradition. Harvesting methods range from inshore mobile gear, to large modern herring seiners, to an important weir fishery located in the many coves along the shorelines of the Bay of Fundy. Small fresh herring have a light delicate flavour while larger herring have a fuller, oilier taste. While fresh herring has the most nutritional benefits, canned herring is also full of antioxidants, Omega-3 fatty acids and other valuable nutrients. It can also be salted, fried, or smoked. As diverse as the fishery itself, the processing industry exports quality Atlantic herring to countries around the world in traditional product forms and in new exciting product formats and flavours that respond to modern consumer preferences. Harvested from March to December. Available year-round.

Sustainability & Certifications

Atlantic herring is harvested under Canadian fisheries management regulations, and is part of a federal Integrated Fishery Management Plan (IFMP). All exporters are certified by the Canadian Food  Inspection Agency (CFIA).

Atlantic mackerel are a small forage fish that are consumed all over the world. It is an important food fish on both sides of the Atlantic and is used fresh, frozen, smoked, and salted. This beautiful, oily fish is a rich source of omega-3 fatty acids and contains a wealth of essential vitamins and minerals. Mackerel has a rich, pronounced flavour and is respected by chefs and home cooks alike for this distinctive flavour. In Canadian waters, it is fished commercially from the Bay of Fundy to Labrador. Harvested from June to December. Available year-round.

Sustainability & Certifications

Harvested under Canadian fisheries management regulations. All exporters are certified by the Canadian Food Inspection Agency (CFIA).

Size: Mix
GMO: The product is free of genetic modified ingredients or deviates
Origin : Norway
Allergens: Fish
Ingredients: Fish, Antioxidant E316
Catch area: Wild Caught in FAO 27
Catch Method: Trawl
Storage – Below -18 degree celsius
Expiry date: 24 months after freezing date
Vulnerable people: People who are intolerant to fish
Black Froze, packed in bags