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Herring that has been lightly salted and smoked, by a process invented by John Woodger, a fish curer of Seahouses, Northumberland, in 1843. A 150‐g portion of flesh (about 300 g including bones and skin) is an exceptionally rich source of vitamins B12 and D; a rich source of protein, niacin, and iodine; a source of vitamin B2, iron, and calcium; contains 1 500 mg of sodium and 18 g of fat, of which about 20% is saturated and 60% mono-unsaturated; supplies 300 kcal (1 260 kJ).

Subjects: Medicine and Health — Cookery, Food, and Drink.

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