Whole herring smoked carefully in beech wood in order to bring out all the flavor and maturity of the fish. It is the necessary side dish for your legumes and a favorite appetizer for tsipouro or ouzo
Without preservatives
Serving: Open the vacuum and lightly roast, fillet the herring and remove skin , add olive oil and lemon and enjoy it in your salads or as a side dish for your legumes
Keer refrigerated
Ingredients: herring, salt, natural smoke
Allergens: fish, (may contain sulphites and molluscs)
(scientific name: Clupea Harengus)
The herring is a game fish that lives in cold waters and forms large schools. It has been a basic food source since at least 3000 BC, possesses a high content of Omega-3 fatty acids, vitamin D, phosphorus and selenium. The old-timers used to say that the best way to roast herring is wrapped with newspaper, and the truth is that a better way has yet to be invented.
