Brunswick Sardines: Where Are They Caught?

Brunswick Sardines are wild-caught in the icy-cold waters of the North Atlantic, including Canada and the Polish and Swedish coasts. The seasonal fishing usually takes place between June and October. The company uses two primary methods to harvest sardines: purse seine fishing and the traditional weir fishing method.

Brunswick sardines are caught in the waters of Canada and the Polish coast of the Baltic Sea

Brunswick Sardines are wild-caught in the icy-cold waters of Canada and the Polish coast of the Baltic Sea. The company has been committed to providing quality nutrition to families worldwide for over 125 years.

Brunswick Foods focuses on providing quality wild-caught sardines, never farmed, from the pristine waters of Canada and the Polish coast of the Baltic Sea. The seasonal fishing mostly happens between June and October each year.

The company prioritises resource sustainability and ensures its suppliers actively support global policies and management initiatives for the long-term sustainability of supply. They use two primary methods for harvesting their sardine products: purse seine and weir fishing.

The purse seine method 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 of fish, reconnecting it to the main fishing vessel. The net is then 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.

The second method, weir fishing, was adapted from the Native American Indians in the 16th century. It involves using stationary poles and netting placed near the shore in tidal areas to direct schools of herring into confined areas that act as a trap. Once the fish are confined, 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 tantalising flavours, including olive oil, spring water, tomato sauce, soya oil, Louisiana hot sauce, and more. They are a good source of Omega-3, protein, and calcium, making them a nutritious and delicious choice for consumers.

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

Brunswick Sardines are sourced from the icy-cold waters of the North Atlantic, specifically from the Swedish coast. The company focuses on providing quality wild-caught sardines from these pristine waters. The Swedish coast of the North Atlantic is known for its cold ocean waters, which are home to small saltwater fish like sardines.

Brunswick prioritises sustainability in its sourcing practices. The company ensures that its suppliers actively support global policies and management initiatives aimed at long-term supply sustainability. This includes following scientific data and considering the impact of fishing on related species and surrounding ecosystems. Their fishing methods, such as purse seine and weir fishing, are chosen with sustainability in mind.

The seasonal fishing for Brunswick Sardines usually takes place between June and October each year. The company's commitment to sustainability extends beyond the present, as they aim to maintain healthy fish populations and marine environments for future generations.

Brunswick Sardines are not only sourced sustainably but also responsibly. The company knows where their fish comes from and can trace it back to its fishing vessel and location. This transparency in the supply chain ensures that the fish is legally harvested and that the fishing methods used are environmentally conscious.

The sardines from the Swedish coast of the North Atlantic are of the highest quality. They are wild-caught, never farmed, and packed with health benefits. Brunswick Sardines are a good source of protein and contain omega-3 fatty acids, calcium, iron, vitamin D, and selenium.

Brunswick Sardines are a delicious and nutritious option for those seeking a convenient and versatile meal or snack. They can be enjoyed straight from the can or used as an ingredient in various dishes, adding a boost of flavour to every meal.

Brunswick Foods focuses on providing wild-caught sardines

Brunswick prioritises sustainability and ensures its suppliers actively support global policies and management initiatives for long-term sustainability. Their wild-caught sardines are a delicious and healthy choice, packed with protein and Omega-3. They are available in a range of flavours, including olive oil, spring water, tomato sauce, soya oil, and Louisiana hot sauce.

The two primary methods of harvesting 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. The net is then pulled tight like a purse string, containing the school of fish. The fish are then pumped onboard the vessel and placed in refrigerated seawater for transport to the processing facility.

Weir fishing, adapted from Native American Indians in the 16th century, is a passive fishing method that uses stationary poles and netting placed near shore in tidal areas. The netting directs schools of herring into confined areas, acting as a trap. Once confined, fishing vessels equipped with seine nets encircle the fish and bring them to the surface, after which a vacuum is used to transfer the fish to a carrier vessel for transport.

Seasonal fishing happens between June and October

Brunswick sardines are wild-caught from the icy-cold waters of the North Atlantic, including Canada and the Polish and Swedish coasts. The seasonal fishing of these sardines usually happens between June and October each year.

Brunswick Foods recognises the importance of resource sustainability for future generations. Therefore, they ensure their suppliers actively support global policies and management initiatives that guarantee the long-term sustainability of supply. Their sardines are sourced from strictly managed fisheries to maintain healthy fish populations and marine environments for the future.

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 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. 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 fish are pumped into the vessel and placed in refrigerated seawater for transport to the processing facility.

Another method of catching 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. Weir fishing involves placing sets of stationary poles and netting near the shore in tidal areas. The netting directs schools of herring, which follow the flow of water, into confined areas that act as a trap. Once the fish are confined within the shallow waters of the weir, fishing vessels equipped with seine nets encircle and bring the fish to the surface. A vacuum is then used to transfer the fish from the weir onto a carrier vessel, where they are stored in refrigerated seawater for transport to the processing facility.

Brunswick sardines are caught using purse seine and weir fishing methods

Brunswick sardines are sourced from the icy-cold waters of the North Atlantic, including the Canadian and Polish coasts of the Baltic Sea and the Swedish coast. The fishing season typically runs from June to October each year. Brunswick Foods prioritises sustainability and resource management in its fishing practices, ensuring that its suppliers adhere to global policies and initiatives that support the long-term sustainability of supply.

The two primary methods employed to catch Brunswick sardines are purse seine and weir fishing. Purse seining involves deploying a large net, or "wall of netting", around a school of fish. This net has floats along the top and weights and rings along the bottom. Once the school of fish is located, a smaller boat will circle it with the net and reconnect it to the main fishing vessel. The bottom of the net is then tightened, similar to a purse string, to contain the fish. The net is then pulled aboard, bringing the fish closer to the surface, where they are pumped into the vessel and placed in refrigerated seawater for transport to the processing facility.

Purse seining is generally considered an efficient form of fishing as it does not come into contact with the seabed and can have low levels of bycatch (accidental catch of unwanted species). However, it can pose risks to protected marine species such as sea turtles and marine mammals, which may become entangled or injured during the process.

Weir fishing, on the other hand, is a passive fishing method adapted from Native American Indians in the 16th century. It involves placing obstructions, such as stationary poles and netting, in tidal areas or across rivers to direct or trap fish. In the Bay of Fundy, for example, V-shaped weirs are used to trap herring by directing them into confined areas during high tides. Once the fish are trapped, fishing vessels use seine nets to encircle and bring them to the surface, after which they are transferred to a carrier vessel using a vacuum system and placed in refrigerated seawater.

Both purse seine and weir fishing methods employed by Brunswick Foods aim to balance efficient fishing practices with sustainability and resource management, ensuring the long-term availability of sardines for future generations.

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