Skinless filet

Fresh round herring is fileted. This process includes de-heading, splitting, tailing, and cutting the herring, along with the removal of the backbone and skin. Skin might be left on based on customer's requirements.
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Processing
‍Frozen
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Carton size
‍20 kg
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Packing
‍Vacuum packed

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Catch season
‍May to June
August to November