Page 56 - Seafood, Fishing & Aquaculture 2017-2018

salted, smoked herring, mackerel & salmon

NJARDAR AS
NO-6094 Leinøy, Fosnavåg, Norway
Tel: +47 70 08 66 86
Cell Phone: +47 90 86 10 17
E-mail: post@njardar.com
Website: www.njardar.eu

Established in 1979, Njardar became a joint stock company (AS) in 1995. The company is ideally
situated on the west coast of Norway, near one of the best fi shing grounds for cod, herring and
mackerel. Njardar AS specializes in the production of salted herring and mackerel, smoked herring
and mackerel, herring products and clipfi sh (dried, salted cod).

Traditional Family Business when wet in a drying and smoking room. Products
Njardar’s holding company, Knut Nærø Sild The smoking process takes 6–7 days. The Njardar’s products include:
og Fiskeforretning, is a family business now silver-cured herring is smoked with the fi nest • Smoked herring and mackerel
in its fourth generation. The company started ingredients – namely, alder tree logs. The • Smoked herring and
producing cod liver oil and clipfi sh in 1901, and fi sh is dried and smoked at the same time. mackerel fi llets
opened its fi rst smokehouse in 1927. Njardar’s The entire process lasts 2–3 days. The hard • Smoked salmon traditional
fi sh products are made according to the tra- cured negro process takes 10–12 days. • Salted herring and mackerel
ditional methods of its holding company. • Clipfi sh (dried, salted cod)
Approved Producer • Salted herring and
Slowfood Presidia Products: Njardar has been approved by Norsk mackerel fi llets
Golden-Smoked Herring, Tradisjonsfi sk to produce herring according • Wet-salted cod
Silver-Cured Herring & to traditional conservation methods. and cod fi llets
Hard- Cured Herring Negro
Herring has a long tradition in Norway. Export Markets Brand Names
Herring bones from 600 AD have been found Njardar’s main export markets are: Njardar produces fi sh products
in settlements along the coast of Norway. • The Mediterranean countries under the following brand names:
Later sources give an indication of how • The West Indies • ATCO 1907
important herring was – the Pope gave a • North and South America • Borealis
dispensation from a fi shing ban on Sundays • The EU • El Noruego
in the 11th century and Magnus Lagabøte • Australia • Neptun
had detailed directions for herring fi shing in • The Persian Gulf States • Polar
the 12th century. In addition to its own products, Njardar AS • Norge-Sild
All herring that is to be smoked is fi rst also exports fi sh and fi sh products for other • Norwegian Tradition
salted. The golden-smoked herring is hung Norwegian companies. Smoked Salmon

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