Fish, especially herring, soaked in marinades, seasoned liquids containing acetic acid, vinegar, olive oil or brines, with or without spices, to retard bacteria and enzymes. They have a characteristic flavour and an extended but limited shelf life, and must be kept refrigerated. Acetic acid lowers pH below about 4.5, inhibiting most pathogens, but the products remain perishable and depend on continuous refrigeration — they are semi-preserves, not shelf-stable cans. Salt, sugar and spices shape flavour and water activity; Listeria control in ready-to-eat marinated fish demands validated shelf-life studies.