It is primarily spring-spawning herring from Norway that has been used in our herring pickles. However, it was red-listed in WWF's latest fish guide.
According to Carl Dahlman, Sweden manager of the environmental organization MSC, the red-listing has led to both many consumers and companies contacting them during the spring.
We notice a change in attitude, he says.
An alternative, WWF suggests, is to replace the herring in the pickles entirely, for example with aubergine. At the same time, it is still green light for herring that is fished in the North Sea.
Carl Dahlman also believes in an increasing number of MSC-labeled herring products, as more and more major players are adjusting their production. The hope is that by Christmas it will be even easier to choose sustainable herring.
Some producers have already adjusted certain products and product lines. Then it's a longer process for the major players. It's about many products, many cans that are already in stock, he says.
Changing raw material is a major process. But they are looking into it, they are discussing it and they want to.
