russlet

kron-sardiner (1) small herring used as raw material for preserves, mostly in cans. The herring is eviscerated and headed and thoroughly washed (Sweden))

kron-sardiner (2) small herring eviscerated, headed and vinegar cured for export (Norway))

Kronsardinen ( marinated small herring or sprat, mostly from the Baltic Sea, sometimes with spices, sugar and other flavouring agents (Germany))