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Originally, "ser herring" is a simple dried herring. The traditional preparation by salting and smoking, which assumed great commercial importance in the thirteenth century, was common in the fourteenth century. Alexandre Dumas, in his Grand Dictionnaire de cuisine, states that "it was a man named Bruckalz who invented the art of smoking herring". Originally, "ser herring" is a simple dried herring. The traditional preparation by salting and smoking, which assumed great commercial importance in the thirteenth century, was common in the fourteenth century. Alexandre Dumas, in his Grand Dictionnaire de cuisine, states that "it was a man named Bruckalz who invented the art of smoking herring".
Depending on the salting and smoking time – and depending on the country – cured herring may have different names. Freshly salted, it's herring; less salty, it is crispy, puffy or bloater ; smoked whole, it's warping ; open and flat, lightly smoked, is the smoked herring that the English eat for lunch; Very dry, made to be kept for a long time, this is the Sauriy herring.
Like fresh herring, saur is rich in monounsaturated and polyunsaturated fatty acids, which are beneficial to the cardiovascular system. Therefore, it is strongly recommended by nutritionists.