Kronsild

As Kronsild , Kronsillinge , Kronsardinen or Russian sardines (in Austria and Russia ) young, in a be marinated pickled herring referred. The gutted herrings are not deboned, but beheaded. The marinade usually consists of water, brandy vinegar , salt , mustard seeds and sugar , flavors and sweeteners can also be added to industrially produced Kronsild .

The young herring are mainly obtained as by-catch .

See also

• Atlantic herring: uses and preparations

literature

• Peter Hahn: Lexicon of Food Law. Grundwerk 7/98, 2nd edition, Behr, Hamburg 1999, ISBN 3-86022-334-8 , p. 36 ( Google books ).
• Waldemar Ternes: Food Lexicon. 4th edition, Behr, Hamburg 2005, ISBN 3-89947-165-2 , p. 1148 ( Google books ).