Craquelot (fish): The craquelot is a new, lightly smoked herring that is eaten in the North, in particular in Dunkirk and Flanders, from October to December, within two or three days of its preparation.
In Dunkirk, it is served grilled, with fresh butter or crème fraîche, after having soaked it in milk, because the fat it contains absorbs and attenuates, even neutralizes, the taste of the smoke.
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