A small, plump, flavoursome fish, silvery-blue in colour and with soft bones. It is caught in large quantities and can be eaten fresh and grilled, salted, smoked or tinned.
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[12]Links
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[6] https://www.gourmed.net/en/glossary/salmis-sauce
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[8] https://www.gourmed.net/en/recipes/easy-do/salade-nicoise
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[10] https://www.gourmed.net/en/recipes/all-recipes/serbian-sponge-cake-ledene-kocke
[11] https://www.gourmed.net/en/recipes/quick/side-dish-baby-potatoes-rosemary-np
[12] https://www.gourmed.net/en/recipes/easy-do/spanish-cucumber-soup
