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oriented towards acids and Umami
for tasting: 10-15 g
often mistakenly called "white summer truffle" because of its white flesh
3% total acidity
As we grow
Filets de Hareng fumé doux sous vide bacon oriented towards acids and UmamiFished in the cold waters off the coast of Norway, this Herring is salted in brine, then slowly smoked in our coresses (traditional wood fired ovens), before being stripped of its skin. A small hole at the top of each fillet and silver reflections are signs of high quality preparation. Our smoked herring are labeled Label Rouge and Saveur en'Or which reflect our values, ensuring ethical and responsible practices, ancestral and artisanal preparation
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