Hareng fume refers to smoked herring in French. Before being smoked, the fish is cleaned and gutted. This food should be eaten quickly and no further cooking is needed to eat it after it was smoked.

Related Articles

Papillote ■■■■■
Papillote is a French culinary term for paper, that is: - 1. frilled to be used in decorating the ends . . . Read More
Revenir (Faire) ■■■■■
 ; Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil;  to give . . . Read More
Boulette ■■■■■
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More
Hareng Saur ■■■■■
Hareng Saur is the French word for " smoked herring" or "Kipper ". "Hareng Saur" implies that herrings . . . Read More
Craquelot ■■■■■
Craquelot is another name for Bouffi which refers to French dish made of herring that is is hardly salted . . . Read More
Hareng Bouffi / Bouffi ■■■■■
Hareng Bouffi / Bouffi: Bouffi refers to French dish made of herring that is is hardly salted then smoked. . . . Read More
Hareng Pec ■■■■■
Hareng Pec refers to freshly salted young herring barreled without being smoked. Hareng Pec is a French . . . Read More
Matjeshering ■■■■■
Matjeshering refers to a German food made of young salted herring, a kind of fish. It is usually eaten . . . Read More
Pierre Blot ■■■■
Pierre Blot refers to a nineteenth century French chef who traveled to the United States and opened the . . . Read More
Terrine ■■■■
Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More