Pickled herring Gutted herring, dry salted in barrels to cure in the pickle that is formed; for a mild cure the pickle is maintained at 90 deg. brine strength; for hard cure, maintained at 100 deg.
英
美
- 腌制的鲱鱼去内脏的鲱鱼,在桶中乾盐腌,再浸渍加工;对于轻度的加工,腌汁被维持在90度盐水浓度,对于重度的加工则被维持在100度。