Atlantic Herring: export from Canada to ASEAN

Herring is bought on size grade and fat content, and fat content varies substantially through the season, which makes timing a commercial variable rather than a logistical one. High-fat fish suits smoking, marinating and direct consumption; lower-fat fish suits other processing routes.

The product moves whole frozen in size grades, and also as fillets and flaps for specific markets.

Freshness at freezing matters more for pelagics than for groundfish because they deteriorate faster, so the interval between catch and freezing is worth asking about rather than assuming.

Canadian supply comes from a quota-managed Atlantic fishery with defined seasons. Roe-bearing fish are a separate and higher-value proposition (see herring roe) so state whether roe content matters to you, since it changes both the timing and the price base entirely.

Whole frozen pelagics, fillets and prepared or preserved forms each sit in different lines. Send the presentation and destination together, and note that roe-bearing product may be treated separately again.