Pelagic SpeciesSmall pelagic fish species such as herring, mackerel, horse mackerel, sardinella, blue whiting, sardine and silversmelt, swim together in shoals and often migrate over large distances in the sea.

The efficiency of the fishing activities and the immediate freezing of the catch on board ensure a relatively low price level and a high quality. The pelagic fish are chilled immediately after capture and subsequently frozen on board. This freezing and production process is carried out under strict conditions of hygiene, as controlled by the National Health Control Authorities, ruling out the chance of contamination or decay of the product.

Other ProductsFresh New Herring, also known as Matjes Herring, is Herring with sufficient fat build up due to the increase in food supply in the sea; the milt or spawn is not yet developed. The fat content of a Matjes Herring must be a minimum of 16%, and top quality specimens have a fat content of 21-22%. The opening of the new Herring season with the auction of the first barrel traditionally takes place at the end of May. Many fish lovers are looking forward to the following day when Matjes Herring is available in the shops.

Queen's Herring refers to fish of an exceptional quality - good enough to be offered to the Queen! The standard is set under strict control of the Inspectors from the Fish Department of the Government Service for Inspection of Cattle and Meat and may not be reached every year. These fresh New Herring are caught between mid May and mid July. Several times, recently in 1998 and 1999, Jaczon received the honour to present the Queen's Herring to H.M. Queen Beatrix.