Síldarvinnslan in Neskaupstaður has started full production of its traditional Christmas herring, with the first buckets set for distribution later this month.
The company has made this seasonal product for decades, using fresh Norwegian–Icelandic herring and a recipe that staff describe as both precise and closely guarded. Demand remains strong among employees, locals and those connected to the region.
Production began in late September
The process started on 24 September when the newly caught herring was filleted and cut into small pieces. The pieces were placed in salted brine for a set period before being moved into vinegar solutions in stages.
Only when the fish has reached the correct flavour and texture is it placed into buckets together with sweet pickle, vegetables and selected spices. Workers say the method must follow exact steps, with no room for guesswork.
A recipe shaped by experience
The production is led by experienced supervisors who build on knowledge passed down through earlier generations of staff.
Although the precise recipe remains confidential, the approach focuses on consistency, hygiene and careful timing. According to the company, the recipe’s balance is what gives the herring its familiar Christmas taste.
Part of the community tradition
Most of the Christmas herring is prepared for the company’s staff and partners. However, the charity group Hosurnar will once again sell a share of the batch to support the local hospital in Neskaupstaður.
A special market will take place on 27 and 28 November, and pre-ordered herring will also be handed out in Hafnarfjörður on 26 November.
The Christmas herring has become a yearly marker of the season in eastern Iceland, with its production described locally as the actual start of the festive period.