A type of smoked Baltic herring. The head is removed and the fish is gutted before being hot-smoked. It should be eaten quickly, and needs no further cooking. It should be firm, and copper-coloured.
Smoked salmon. When buying smoked salmon look at the white markings which cross the red flesh in wavy parallel lines. These should not be too wide as, if the fish is too oily, the flavour won't be at its best.
