Last updated: 4 November, 2024 @ 12:04
OK, we admit it – a herring bloater might be difficult to track down, but if you do find one, be sure to snap it up, as by the end of October this forgotten delicacy is at its best.
Herring is a highly versatile fish – it can be fried, baked, grilled, pickled… and it can also be smoked, which brings us nicely to the subject of the herring bloater.
What is a herring bloater?
A bloater is a herring that has been cold smoked, whole and ungutted.
The season for the best bloaters is a short one, as the fish needs to be smoked before they begin to spawn, after which they lose much of their fat content.
Herring – a traditional UK seafood
The UK has a fascinating history with the herring, from the ‘herring girls’ who used to follow the migratory pattern of the fish – from Scotland down the east coast of Britain – gutting and preparing the freshly-landed herring, to the development of innovative fishing vessels and methods.
If you’re interested in learning (a lot) more about the UK’s relationship with the herring, then Rigby’s Encyclopaedia of the Herring is the best place to start.
When to buy a herring bloater?
The end of October into November is the best time for bloaters, but you may have to travel to the East of England, where the last few smokeries producing the herring bloater remain.
How to eat a herring bloater?
Lightly cured, a bloater displays a subtle gamey flavour.
It’s best served warmed with nothing more than some buttered bread. Eat straight off the bone, with your hands and embrace this UK seafood traditional.
What’s the difference between a bloater and a kipper?
Good question. Bloaters are cold-smoked whole, whereas kippers are split, gutted and then cold-smoked.