Bloaters are a type of whole cold-smokedherring. Bloaters are "salted and lightly smoked without gutting, giving a characteristic slightly gamey flavour" and are particularly associated with Great Yarmouth, England.[1] Popular in the 19th and early 20th centuries, the food is now described as rare.[1][2] Bloaters are sometimes called a Yarmouth bloater, although production of the product in Yarmouth appears to have now ceased in the town with the closure of its smoked fish factory in 2018. The bloater is also sometimes jokingly referred to as a Yarmouth capon, two-eyed steak, or Billingsgate pheasant (after the Billingsgate Fish Market in London).[3][4][5][6]
The bloater is associated with England, while kippers share an association with Scotland and the Isle of Man (the Manx kipper).Шаблон:Citation needed Bloaters are "salted less and smoked for a shorter time" while kippers are "lightly salted and smoked overnight"; both dishes are referred to as red herring.[7][8] According to George Orwell in The Road to Wigan Pier, "The Emperor Charles V is said to have erected a statue to the inventor of bloaters."[9]
The name name "bloater" most likely arises from the swelled or "bloated" appearance the fish assumes during preparation,[10] while at least one source attributes it to the Swedish word "blöta", meaning to wet, soak, or impregnate with liquid (as in soaking in brine).[11]
Bloaters, bucklings, and kippers
All three are types of smoked herring. Bloaters are cold-smoked whole; bucklings are hot-smoked whole; kippers are split, gutted and then cold-smoked.
