Bloater (herring)

Bloater is a type of herring that has been cured through a specific process of light smoking and salting. The term "bloater" is primarily used in the United Kingdom, where this method of preserving fish has a long history.

History

The bloater method of curing herring has been used in the United Kingdom since at least the 18th century. It was particularly popular in the coastal towns of Great Yarmouth and Lowestoft, which were major centres for the herring industry. The bloater was a staple food for many working-class families in these areas.

Preparation

The process of creating a bloater begins with a fresh herring. The fish is not gutted before it is cured, which is a key difference between bloaters and other types of smoked herring, such as kippers. The herring is lightly salted and then smoked over wood chips for a short period of time. This gives the bloater its distinctive flavour and aroma.

Consumption

Bloaters can be eaten in a variety of ways. They can be grilled or baked and are often served with bread and butter. In the past, they were commonly eaten for breakfast in the United Kingdom. Today, they are less common but can still be found in some traditional British fishmongers and restaurants.

See also

• Herring
• Smoked fish
• Kipper
• Food preservation