Fish Box of the Week: Strömling Herring & Whiteleg Shrimp for Your Pantry

Weekly Fish Box: Baltic Herring and Large Vannamei Shrimp (net weight 2.8 kg)

• Strömling herring, headless and gutted —ideal for pickling, marinating, and pan-frying.
• Strömling herring with head, not gutted —perfect for fish soup, broth, and aspic.
• White Tiger shrimp 26/30 —already cooked and prepared, ideal for salads, rolls, fillings, and appetizers.

1. Two culinary delights in one set —raw fish for cooking and shrimp as a ready-to-cook ingredient for quick meals.
2. Time-saving —you don’t have to search for multiple products individually: everything is already conveniently put together.
3. Greatvalue —the set is more affordable than buying all the included products separately.
4. Versatile –perfect for soups, appetizers, salads, rolls, pastries, snacks, and festive meals.
5. Transparent ingredients —no hidden ingredients, just herring and shrimp.
6. Ideal for stocking up – can be stored frozen and used as needed.

“Tuscan-Style Fish Soup”

• Herring with head – 1 piece
• Tomatoes in their own juice – 400 g
• Dry white wine – 100 ml
• Garlic – 3 cloves
• Onion – 1
• Carrot – 1
• Celery stalk – 1
• Basil – fresh or dried
• Olive oil
• Salt, pepper, and chili to taste

1. Thaw the herring, remove the gills, but leave the head on.
2. Place the herring in 1 liter of cold water, bring to a boil, and skim off the foam.
3. Let it simmer for 20 minutes, then remove the fish and flake the meat from the bones.
4. In a second pot, sauté the onion, carrot, celery, and garlic in olive oil.
5. Add the tomatoes and white wine and let them simmer for 10 minutes.
6. Pour in the fish stock, add the basil, and cook for another 10 minutes.
7. Return the fish to the soup, season with salt and pepper, and add chili to taste.
8. Let it rest for 5 minutes before serving.

“Sea Breeze” Salad with White Tiger Shrimp 26/30​ (Item No. 70202550) and Avocado

• Shrimp – 200 g
• Avocado – 1
• Fresh cucumber – 1
• Cherry tomatoes – 8–10
• Red onion – ½
• Cilantro or parsley – 1 bunch
• Lemon – 1
• Olive oil – 2 tbsp
• Mustard – 1 tsp
• Honey – ½ tsp
• Salt, pepper

1. Thaw the shrimp and cut them into cubes.
2. Peel and dice the avocado, then drizzle with lemon juice.
3. Dice the cucumber.
4. Cut the cherry tomatoes in half.
5. Cut the red onion into thin half-rings.
6. Mix everything together in a bowl.
7. For the dressing, whisk together lemon juice, olive oil, mustard, honey, salt, and pepper.
8. Dress the salad with it and toss gently.
9. Sprinkle with cilantro or parsley.

“Baltic Ceviche” made with headless Baltic herring (Item No. 70202547)

• Headless, gutted herring —approx. 800 g
• Limes, juice—4
• Lemon, juice – 1
• Orange, juice – 1
• Coconut milk – 100 ml
• Chili pepper – 1
• Ginger – 20 g
• Garlic – 2 cloves
• Cilantro – 1 bunch
• Red onion – ½
• Salt and pepper to taste
• Sesame oil – 1 tsp

• Thaw the herring, fillet it, and remove the flesh from the bones. Then cut it into thin slices—as you would for ceviche.
• Place the fish in a glass bowl.
• Prepare the marinade:
  • Mix lime, lemon, and orange juice.
  • Add coconut milk, grated ginger, garlic, and chili.
  • Season with salt and pepper and stir in the sesame oil.
• Pour the marinade over the herring and cover.
• Refrigerate for 30–40 minutes —no longer, so the fish doesn’t “cook” too much.
• Before serving, add finely chopped red onion and cilantro.

• 1 × Baltic herring, headless, gutted (frozen, 1 kg)
• 1 × Baltic herring with head, not gutted (frozen, 1 kg)
• 1 × Seacon Vannamei Shrimp 26/30: cooked, peeled, with tail segment (frozen, 800 g)