This smoked herring is presented in a 700-gram tub and preserved in sunflower oil. The fine fillets are obtained from fresh herring that has been opened, cleaned, and deboned. After a dry brining process with sugar and salt, the fillets are dehydrated under weight, then baked at low temperature, and finally refrigerated. This ensures effective prevention against anisakis due to prior freezing for over 24 hours at -20ºC. The product should be consumed within three days after opening. With an energy value of 204 Kcal per 100 grams, it is a source of protein and contains healthy fats.