Bloater (herring) facts for kids
Bloaters are a special kind of herring fish. They are prepared by being "cold-smoked" while still whole. This means they are smoked at a low temperature without being cut open.
This way of smoking gives bloaters a unique, slightly wild taste. They are especially famous in Great Yarmouth, England. Bloaters were very popular in the 1800s and early 1900s. Today, they are not as common. People sometimes call them "Yarmouth bloaters." They also have funny nicknames like "Yarmouth capon" or "two-eyed steak."
Bloaters are often compared to kippers. Bloaters are linked to England, while kippers are known in Scotland and the Isle of Man. Bloaters are salted less and smoked for a shorter time. Kippers are lightly salted and smoked overnight. Both are types of "red herring."
The name "bloater" comes from how they look. During preparation, the fish swell up, or "bloat." It is even said that Emperor Charles V once honored the person who invented bloaters!
What Makes a Bloater?
Bloaters are made from whole herring. They are first salted. Then, they are smoked at a cool temperature. This process keeps the fish whole and gives it its special flavor. Unlike some other smoked fish, bloaters are not cut open or cleaned inside before smoking. This is why they have a slightly different taste.
Bloaters, Kippers, and Bucklings: What's the Difference?
Bloaters, kippers, and bucklings are all types of smoked herring. But they are made in different ways:
- Bloaters are smoked whole and at a cool temperature.
- Kippers are split open and cleaned before being smoked. They are also cold-smoked.
- Bucklings are smoked whole, but at a hot temperature. This makes them different from bloaters and kippers.
Each method gives the fish a unique taste and texture.
