Smoked herring fillets

Rating: 

The traditionnal smoking process almost completely dehydrates the herring, giving him a golden color and an exceptionnal taste.

Back in the days, herring was intended mostly for Haïti and the Dominican Republic. Today, the production has lessen, but the herring is taking its place on gourmets' tables.

We use a traditionnal process to smoke our herring. First step, we dip the herring in salt water for 48 hours. Then, the fish is put on a rod and installed in the smoking room. After that, we light a fire of maple wood directly on the ground. The fire is maintained for 60 to 90 days!

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Ingredients Smoked herring.
Region Gaspésie-Îles-de-la-Madeleine
Size 25 g

Reviews for Smoked herring fillets

Grade 
12/09/2015

HARENG

c est vrai que c est écrit 25 gr mais nous on se fie sur la photo et il y en a environ 120 gr alors j ai payé 32,50$ pour 100 gr de hareng séché c est un peu cher

 Reply by Terroirs Québec
Le format a changé et le prix a été révisé à la baisse en conséquence. Il s'agit d'un soucis avec la photo, que nous avons corrigé depuis. Vous avez payé 15.96$/100g et non 32.50$.

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Smoked herring fillets

Smoked herring fillets

The traditionnal smoking process almost completely dehydrates the herring, giving him a golden color and an exceptionnal taste.

Back in the days, herring was intended mostly for Haïti and the Dominican Republic. Today, the production has lessen, but the herring is taking its place on gourmets' tables.

We use a traditionnal process to smoke our herring. First step, we dip the herring in salt water for 48 hours. Then, the fish is put on a rod and installed in the smoking room. After that, we light a fire of maple wood directly on the ground. The fire is maintained for 60 to 90 days!

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