This herring is cured with salt and sugar and then cold-smoked using the Carpier technique, which creates a deeper flavor and a delicate texture. After smoking, the herring is marinated in white wine vinegar and seasoned with coarse mustard, resulting in a powerful and balanced flavor profile with acidity, sweetness, and smoky notes. The herring weighs approximately 50 grams per piece, with 8 to 9 fillets in each tray. The oil is smoked and of high quality (50% extra virgin olive oil and 50% sunflower oil). Perfect for vinaigrettes or smoked mayonnaise.
België (nl)