Thin loins of smoked herring preserved in olive oil. These are the result of opening, cleaning and de-spining the fresh herrings and wrapping them in dry brine (a mixture of sugar and salt), putting a weight on top of them to favour their dehydration. After 24 hours, remove the brine and put them in the oven at a low temperature (about 37º). After about 12 hours they are left to cool. They are preserved in olive oil, which gives them flavour and sweetness. Product elaborated with raw material frozen for more than 24h. At a temperature of -20ºC" for the prevention of anisakis parasitosis.