Bloater

Bloater A bloater is a type of herring that has been cured by a process of slow smoking. This traditional method of preservation imparts a distinctive flavor and texture to the fish, making it a popular delicacy in certain regions.

Preparation

The preparation of bloaters involves gutting the herring and then soaking it in a brine solution. After brining, the fish is hung in a smokehouse where it is exposed to cold smoke for several hours. This process differs from that used to produce kippers, which are split and hot-smoked, and bucklings, which are hot-smoked whole.

History

The practice of smoking fish dates back centuries and was originally developed as a means of preserving the catch for longer periods. Bloaters were particularly popular in the United Kingdom, especially in the coastal regions where herring fishing was a major industry. The name "bloater" is believed to derive from the swollen appearance of the fish after smoking.

Culinary Uses

Bloaters can be eaten cold or gently warmed. They are often served with bread and butter or used in various recipes, such as bloater paste, a spread made from the fish. The rich, smoky flavor of bloaters makes them a versatile ingredient in many traditional dishes.

Comparison with Other Smoked Fish

• Kippers: Split and hot-smoked herring.
• Bucklings: Whole herring that are hot-smoked.
• Arbroath smokies: Whole haddock that are hot-smoked.

Related Pages

• Herring
• Kipper
• Buckling
• Arbroath smokie
• Smoking (cooking)

See Also

• List of smoked foods
• Fish preservation

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