During the months of January and February, Njardar collects freshly-caught North Sea storsild, or herring, from the boats that dock at the small harbor in Leinøy. After they are delivered to the village, the herring are placed in pinewood barrels for 24 hours and covered with salt and then brine. The salting process can last up to 60 days. The herring are then rinsed with salt water and placed on skewers. At this stage they are ready to be smoked for a minimum of 10 hours to up to 12 days. Types of herring are identified according to the duration of the smoking process: Silver herring are smoked no more than 12 hours, golden are smoked up to three days and hard cured are smoked from ten to 12 days.