Craquelot is another name for Bouffi which refers to French dish made of herring that is is hardly salted then smoked; smoked herring Craquelot is one of the many different ways of cooking herring in Normandy. Other variations are Kipper , Hareng Saur , or Gendarme.

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Hareng Bouffi / Bouffi ■■■■■■■■■■
Hareng Bouffi / Bouffi: Bouffi refers to French dish made of herring that is is hardly salted then smoked. . . . Read More
Hareng Saur ■■■■■■■■
Hareng Saur is the French word for " smoked herring" or "Kipper ". "Hareng Saur" implies that herrings . . . Read More
Hareng Pec ■■■■■■
Hareng Pec refers to freshly salted young herring barreled without being smoked. Hareng Pec is a French . . . Read More
Hareng fume ■■■■■
Hareng fume refers to smoked herring in French. Before being smoked, the fish is cleaned and gutted. . . . Read More
Matjeshering ■■■■
Matjeshering refers to a German food made of young salted herring, a kind of fish. It is usually eaten . . . Read More
Demoiselles de Cherbourg ■■■■
Demoiselles de Cherbourg French term referring to small lobsters from the town of Cherbourg in Normandy . . . Read More
Boulette ■■■
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More
Etouffer ■■■
Etouffer also known as Etuver is a French culinary term; a French method of cooking dish in a  tight . . . Read More
Côtoyer /Cotoyer ■■■
Côtoyer /Cotoyer: Cotoyer refers to a French cooking and culinary term that means to turn a joint in . . . Read More
Kipper ■■■
Kipper refers to a smoked herring usually served heated for breakfast. Kipper is a popular breakfast . . . Read More