blood pickle
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matje cured herring — matje herring gutted, roused, mild cured and packed in barrels filled with blood pickle at 80° brine strength … Dictionary of ichthyology
Scotch cured herring — unwashed, fresh herring that has been gibbed, roused and packed tightly in barrels and mild cured in their own blood pickle. This form of processed herring has a limited shelf life … Dictionary of ichthyology
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List of Polish cuisine dishes — Below is a list of dishes found in Polish cuisineoups* barszcz beetroot soup, ubiquitous among Slavic nations * chłodnik cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill * czernina duck blood soup * flaki… … Wikipedia
