Common name of Clupea harengus
 
Common name Hareng saur
Language French
Type Market
Official trade name No
Rank 4 - (Less common name)
Country France
Locality
Ref. Organisation for Economic Co-operation and Development, 1990
Life stage product
Sex females and males
Core
1st modifier
2nd modifier
Remarks Salted herring, partially desalted and cold smoked, whole ungutted or gibbed; also heads and gut removed; curing time with salt is 2-3 weeks;
 
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cfm script by eagbayani, 11.10.04 ,  php script by rolavides, 25/03/08 ,  last modified by sortiz, 06/27/17