Brunswick Sardines: Wild-Caught Delicacy

Brunswick Sardines are wild-caught and never farmed. They 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 uses two primary methods to harvest its sardine products: purse seine and weir fishing. Brunswick Sardines are packed in a variety of flavours, including olive oil, spring water, tomato sauce, soya oil, and Louisiana hot sauce. They are also available in skinless and boneless options, as well as brisling sardines in thyme and lemon, original kippers, and Greek and Mediterranean styles. The company prioritises sustainability and ensures its suppliers actively support global policies and management initiatives for long-term sustainability.

Brunswick Sardines are wild-caught and never farmed

Brunswick Foods prioritises sustainability and ensures that its suppliers actively support global policies and management initiatives that guarantee the long-term sustainability of supply. The company recognises the importance of resource sustainability for future generations.

The two primary methods of harvesting Brunswick Sardines 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 takes one end of the net and pulls it around the school, reconnecting it to the main fishing vessel. The net is then slowly pulled tight, closing the bottom and containing the school of fish. As the net is pulled aboard, the fish are pumped into the vessel and placed in refrigerated seawater for transport to the processing facility.

Weir fishing, adapted from the Native American Indians in the 16th century, involves using stationary poles and netting placed near the shore in tidal areas. This method directs schools of herring, which follow the flow of water, into confined areas that act as traps. Once the fish are confined within the shallow waters, fishing vessels equipped with seine nets encircle and bring them to the surface. A vacuum is then used to transfer the fish onto a carrier vessel, where they are stored in refrigerated seawater for transport.

Brunswick Sardines are packed in various flavours, including olive oil, spring water (no added salt), tomato sauce, soya oil, Louisiana hot sauce, and thyme and lemon, among others. They are a good source of Omega-3, protein, calcium, and iron.

They are sourced from the waters of Canada, the Polish coast of the Baltic Sea, and the Swedish coast of the North Atlantic

Brunswick Sardines are wild-caught from the pristine waters of Canada, the Polish coast of the Baltic Sea, and the Swedish coast of the North Atlantic. The brand focuses on providing quality wild-caught sardines, never farmed, to ensure the sustainability of the fish supply for future generations.

The seasonal fishing of Brunswick Sardines mostly takes place between June and October each year. The brand sources its sardines from fisheries that are managed using scientific data and take into account the impact of fishing on related species and ecosystems. This ensures that the fish populations remain healthy and that the marine environments are protected.

The two primary methods of harvesting Brunswick Sardines 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, reconnecting it to the main fishing vessel. The net is slowly pulled tight, containing the school of fish. The fish are then pumped onboard the vessel and placed in refrigerated seawater for transport to the processing facility.

Another method used to catch herring in the Bay of Fundy is weir fishing. This passive fishing method was adapted from the Native American Indians in the 16th century. Weir fishing involves placing sets of stationary poles and netting near the shore in tidal areas. These direct schools of herring into confined areas, acting as a trap. Once the fish are confined, fishing vessels equipped with seine nets encircle and bring the fish to the surface. A vacuum is then used to transfer the fish to a carrier vessel, where they are stored in refrigerated seawater for transport to the processing facility.

Brunswick Sardines are packed in a variety of flavours, including olive oil, spring water, tomato sauce, soya oil, and Louisiana hot sauce. The brand also offers skinless and boneless sardines, as well as brisling sardines in thyme and lemon, original kippers, and Greek and Mediterranean-style sardines.

The fish are harvested between June and October each year

Brunswick Foods' wild-caught 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 seasonal fishing of these sardines happens between June and October each year.

Brunswick prioritises sustainability in its sourcing of seafood. The company recognises the importance of resource sustainability for future generations and actively supports global policies and management initiatives that ensure the long-term sustainability of supply. They ensure that the amount of fish caught does not exceed the number that will be available to future generations.

The two primary methods of harvesting Brunswick's 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 top and weights and rings at the bottom. A smaller boat takes one end of the net and pulls it around the school, reconnecting it to the main fishing vessel. The net is then slowly pulled tight, closing the bottom and containing the school of fish. The fish are then pumped onboard into refrigerated seawater for transport to the processing facility.

Weir fishing, adapted from the Native American Indians in the 16th century, involves placing sets of stationary poles and netting near the shore in tidal areas. This directs schools of herring into confined areas that act as traps. 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 onto a carrier vessel, where they are stored in refrigerated seawater for transport.

Purse seine and weir fishing are the two primary methods of harvesting Brunswick Sardines

Brunswick Sardines are wild-caught and never farmed. Purse seine and weir fishing are the two primary methods used to harvest Brunswick Sardines.

Purse seine fishing involves deploying a large wall of netting, known as a seine, around a school of fish. The net is then pursed closed at the bottom, preventing the fish from escaping by swimming downward. This technique is often used to target dense schools of single-species pelagic (midwater) fish, such as tuna and mackerel, but it can also be used to catch sardines. Purse seine fishing is generally considered efficient and sustainable, as it has minimal contact with the seabed and can result in lower levels of bycatch. However, when used in conjunction with fish aggregating devices (FADs), the bycatch rate can increase.

Weir fishing, on the other hand, involves placing an obstruction, such as a fence or net, in tidal waters or across a river to trap or direct the movement of fish. This method has been used for thousands of years by various cultures around the world and is still utilised by biologists to study fish populations. In the Bay of Fundy, a weir fishing technique adapted from the Native American Indians in the 16th century is used to catch schools of herring. This involves setting up stationary poles and netting near the shore to direct the fish into confined areas, where they are then encircled with nets and brought to the surface.

The products are gluten-free and rich in protein, calcium, and omega-3s

Brunswick Sardines are wild-caught and never farmed. They are a good source of protein, calcium, and omega-3s, and are gluten-free.

The omega-3 fatty acids in fish are known to reduce the risk of heart disease and play a crucial role in brain development and normal functioning. Omega-3s are also linked to:

• Lowering blood pressure and cholesterol
• Decreasing the risk of stroke and blood clots
• Reducing the risk of macular degeneration
• Aiding in fetal development and infant brain, eye, and nervous system development
• Alleviating symptoms of rheumatoid arthritis, psoriasis, Crohn’s disease, and other inflammatory diseases
• Protecting against certain cancers such as breast, colon, and prostate
• Boosting the body’s immunity
• Possibly helping prevent type-2 diabetes

The calcium in Brunswick Sardines is beneficial for bone health and can help prevent osteoporosis. Calcium also plays a role in muscle function, blood clotting, and nerve signaling.

The protein in Brunswick Sardines is essential for muscle repair and growth, and can help increase feelings of fullness, boost metabolism, and maintain bone health.

In addition to being a good source of these nutrients, Brunswick Sardines are also gluten-free, making them accessible to those with gluten intolerance or celiac disease.

With a variety of packing options, including spring water, olive oil, soybean oil, and tomato sauce, Brunswick Sardines offer a tasty and nutritious option for those seeking a convenient and versatile snack or meal.

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