Brunswick Sardines: Cooked Or Canned?

Brunswick Sardines are cooked before they are canned. The sardines are caught in the pristine waters of Canada, the Polish coast of the Baltic Sea, and the Swedish coast of the North Atlantic area. The fish are then washed, have their heads removed, and are then smoked or cooked by either deep-frying or steam-cooking. They are then dried and packed in either olive, sunflower, or soybean oil, water, or in a tomato, chili, or mustard sauce. The cans are scored for easy opening, with a pull tab or a key attached to the side of the can.

Brunswick Sardines are cooked before being canned

The cooking process plays a vital role in enhancing the flavour and texture of the sardines. Deep-frying or steam-cooking gives the fish a firm and meaty texture, making them a delightful ingredient or snack. The cooked sardines are then packed in various liquids, such as olive oil, soybean oil, sunflower oil, or spring water, each adding a unique flavour and nutritional profile to the final product.

In addition to cooking, Brunswick Sardines undergo a scientifically determined high-heat sterilization process. This step ensures that the canned product is commercially sterile and free from harmful organisms like bacteria and viruses. The sterilization process is designed to provide peace of mind to consumers, guaranteeing that the product they receive is of the highest quality and safe for consumption.

The combination of cooking and sterilization techniques employed by Brunswick ensures that their sardines are not only delicious but also safe and healthy. These processes allow for an extended shelf life, making Brunswick Sardines a convenient and nutritious option for consumers worldwide. The company's commitment to quality and safety is evident in their stringent quality control procedures, providing consumers with a product they can trust.

Overall, the cooking process is an essential aspect of preparing Brunswick Sardines for canning, ensuring their safety, enhancing their flavour and texture, and extending their shelf life.

They are cooked by either deep-frying or steam-cooking

Brunswick Sardines are cooked by either deep-frying or steam-cooking. This is done after the fish are washed, have their heads removed, and are smoked. They are then dried and packed in either olive, sunflower, or soybean oil, water, or in a tomato, chilli, or mustard sauce.

The two primary methods of harvesting Brunswick Sardine products are purse seine and weir fishing. Purse seine fishing involves locating schools of herring and encircling them with a large net that has floats on the top and weights and rings on the bottom. A smaller boat takes one end of the net and pulls it around the school, reconnecting the net to the main fishing vessel. A cable that runs through the rings at the bottom of the net is slowly pulled tight, closing the bottom of the net and containing the school of fish. As the cable and net are pulled aboard the boat, the fish are pumped into the vessel, where they are put in refrigerated seawater for transport to the processing facility.

Another method used to catch schools of herring in the Bay of Fundy is through the use of weirs, a passive fishing method adapted from the Native American Indians in the 16th century. Weirs are sets of stationary poles and netting placed near the shore in tidal areas that act to direct schools of herring, which follow the flow of water into confined areas that act as a trap for the fish. Once the fish are confined within the shallow waters in the weir, fishing vessels equipped with seine nets encircle the fish and bring them to the surface. A vacuum is then used to transfer the fish from the weir onto a carrier vessel, where they are put in refrigerated seawater for transport to the processing facility.

They are sourced from the Canadian and Polish coasts of the Baltic Sea

Brunswick Sardines are sourced from the icy-cold waters of the North Atlantic, specifically the Canadian and Polish coasts of the Baltic Sea. The company prioritises sustainability and legal harvesting, ensuring that their suppliers support global policies and management initiatives for long-term sustainability. This includes using scientific data to manage the fishery and considering the impact of fishing on related species and surrounding ecosystems.

The seasonal fishing for Brunswick Sardines mostly takes place between June and October each year. The two primary methods of harvesting are purse seine and weir fishing. Purse seine fishing involves locating schools of herring and encircling them with a large net that has floats on top and weights and rings at the bottom. A smaller boat then pulls one end of the net around the school and reconnects it to the main fishing vessel. The net is slowly tightened, and the fish are pumped onboard, where they are placed in refrigerated seawater for transport to the processing facility.

Weir fishing, on the other hand, is a passive fishing method adapted from Native American Indians in the 16th century. It involves placing sets of stationary poles and netting near the shore in tidal areas. The poles and netting direct schools of herring, which follow the flow of water, into confined areas that act as traps. Once the fish are confined, fishing vessels use seine nets to bring them to the surface, and a vacuum is used to transfer them to a carrier vessel for transport.

They are also sourced from the Swedish coast of the North Atlantic

Brunswick Sardines are sourced from the Swedish coast of the North Atlantic. Seasonal fishing in this region usually happens between June and October each year. The company recognises the importance of sustainability and ensures that its suppliers actively support global policies and management initiatives that ensure the long-term sustainability of supply.

Brunswick Foods' business focuses on providing quality wild-caught sardines from the pristine waters of Canada, the Polish coast of the Baltic Sea, and the Swedish coast of the North Atlantic. The company's fish comes from a fishery where the amount of fish being caught and the number of fish in that fishery are managed to ensure similar availability for future generations.

Brunswick's sardines are traceable back to their fishing vessel and location. The company uses two primary methods to harvest its sardine products: purse seine and weir fishing. Purse seine fishing involves locating schools of herring and encircling them with a large net that has floats on top and weights and rings on the bottom. A smaller boat takes one end of the net and pulls it around the school, reconnecting it to the main fishing vessel. A cable that runs through the rings at the bottom of the net is slowly pulled tight, closing the bottom of the net to contain the school of fish. As the cable and net are pulled aboard, the circle gets smaller and the fish are pumped onto the fishing vessel, where they are put in refrigerated seawater for transport to the processing facility.

Another method used to catch schools of herring in the Bay of Fundy is through the use of weirs, a passive fishing method adapted from the Native American Indians in the 16th century. Weirs are sets of stationary poles and netting placed near the shore in tidal areas that act to direct schools of herring, which follow the flow of water into confined areas that act as a trap for the fish. Once the fish are confined within the shallow waters in the weir, fishing vessels equipped with seine nets encircle the fish and bring them to the surface. A vacuum is then used to transfer the fish from the weir onto a carrier vessel, where they are put in refrigerated seawater for transport to the processing facility.

Brunswick Sardines are gluten-free

Brunswick Sardines are sourced from the pristine waters of Canada, the Polish coast of the Baltic Sea, and the Swedish coast of the North Atlantic area. The company prioritises sustainability in its sourcing, ensuring that its suppliers actively support global policies and management initiatives for long-term sustainability. The majority of seasonal fishing takes place between June and October each year.

Brunswick Sardines are available in a variety of flavours, including olive oil, mustard and dill sauce, and soybean oil with hot peppers. They are a convenient and tasty snack, packed with protein and other essential nutrients.

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