Teneur en vin blanc et en vinaigre des conserves de poisson mariné

In France, some species of fish like mackerels and herrings are traditionally preserved in a white wine sauce. Sardines are often preserved in the way. These preparations have been left to each individual's culinary taste for a long time but have now been regulated since 1947 in order to guaranty consumers the good quality of each type of fish preserve. Norms define the marinade sauce as "made of a vinegar flavoured sauce; the vinegar used can be either wine or alcohol vinegar. The minimum proportion of vinegar is 20 % at 8° acetimetric." (Decision 31, article 9).