Oily fish, one of the ingredients used to flavour bagna cauda, Scotch woodcock, Worcestershire sauce, Piedmontese peppers and Patum Peperium, the "Gentleman's Relish"
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Related clues
- Fish commonly used to make Korean broth
- Small edible Mediterranean fish of the herring family (Engraulis encrasicholus), usually preserved in salt and oil
- Small, salty, food fish of the herring family, often tinned or made into a paste
- Salty tinned fish
- Flavoursome little fish, often salted, used for hors d'oeuvres or in sauces
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