Delivery to: Metro Manila
Delivery to: Metro Manila
Thumbnail 1 - JC David Sweet Herring Fillet Label Rouge Thumbnail 2 - JC David Sweet Herring Fillet Label Rouge

JC David Sweet Herring Fillet Label Rouge

The Rolex of Herring

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Using only the best fish from the waters of Norway, this herring is delicious, versatile, and with a quality worthy of its Label Rouge designation.
Nord-Pas-de-Calais Northeast of France

TASTING NOTES FROM THE CURATOR

JC David Sweet Herring Fillet are gently salted, and traditionally slow smoked. It contains no preservatives, and has a beautiful juicy flesh with a fresh flavor.

It’s also Label Rouge, a sign of quality assurance in France, in which they must pass a criterion of very strict standards to indicate superior quality. Herring is also a natural source of Omega-3, a fatty acid essential for retina, brain, and nervous system development.

PREPARATION AND PAIRINGS

The easiest way to eat herring is to take it from its packaging, and eat it on its own. It’s so delicious, and so juicy. Pair it with some steaming potatoes, or lay them on your toast.

Or you can make a great fried herring dish. Just cover your herring fillets in a mixture of flour, crushed peppercorns, and lime zest. Fry your herring flesh-side down on a pan with very hot oil for about 2-3 minutes. Serve with mashed potatoes or roasted vegetables.

GENERATIONAL EXCELLENCE

Jean-Claude David founded his salting and curing business in 1973 in the Boulogne-sur-Mer port area, a historic center of French maritime activity. He credits all he knows from his mother, Marcelle David, who learned ancestral techniques for salting and smoking fish, and made sure to pass them on to her son.

Today, Établissements JC David is found in various restaurants around France and the world, because their fish are always top quality. In fact, their herring is sometimes referred to as the “Rolex of herring” in France, owing to their artisanal methods and meticulous preparations. Now, they have various labels and designations that prove that theirs are superior, passing rigid qualifications and standards.

Storage Instructions

Place your herring in the chiller upon receipt. Vacuum-packed fish will last for two to three weeks, or two to three months when frozen.

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As the curators of your palate, we travel all around the world and the country and taste different products to bring you only the best.

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