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Danube herring (fat herring)

Danube herring is characterized by high fat content and excellent taste. The meat is tender, delicious, suitable for salting, marinating and boiling in salt water (in this case, the herring is served to the table along with fried sauerkraut).


Danube herring is caught once a year for 1 month. This time falls on the period February-April.
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