According to a press release from the EC, the marinated sardine is obtained by marinating the sprat (three different types can be obtained in this way, depending on the ingredients used in the marinade) and then filling it with the desired filling. By adding a sauce based on wine, sunflower oil or sunflower oil with hot peppers over the marinated sprat and flavoring it with different ingredients, the product acquires distinct tastes with specific organoleptic qualities.
Traditionally, the following ingredients are used for marinating fish: non-iodized salt, wine vinegar, white wine, sugar, sunflower oil, sweet paprika, hot pepper, black peppercorns, bay leaves, whole pepper and seeds coriander.
The name of the product indicates the specificity of the raw material – sprat with head and guts – and the method of preparation (marination), says the European Commission.
According to the cited source, the new name will be added to the list of 3,617 already protected products available in the Ambrosia database.
(source: AFP)
Source: jurnalul.ro
