Herring roe: the Asian delight
Harvested in autumn, the eggs, or roe, of the Atlantic herring (Clupea harengus) are extracted at our plant for exclusive export to the Japanese market. A part of the fish is filleted or it is frozen whole. Processing residues go to the making of oil or meal.


The herring is particularly well-endowed with polyunsaturated fatty acids, which are full of health benefits. It is a source of protein, significant quantities of vitamins, especially B12 and D, good levels of minerals and trace elements. Its lipids contain mostly polyunsaturated fatty acids and, notably, omega-3 fatty acid, which are widely recognized for their protective health benefits.


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