A fresh herring salted in brine, dried and lightly smoked is called a bloater. They are a speciality of the fishing port
Great Yarmouth, on the Eastern coast of England. Bloaters make a tasty dish for breakfast, high tea and supper. They are usually split before cooking and are best grilled , seasoned with pepper and served with butter. Bloater paste makes a savoury sandwich filling or a spread for toast and biscuits. The cooked bloaters are made into a puree, either by mashing with a fork or blending in a liquidizer, then mixed with softened butter and seasoned with salt and pepper. Chill the paste before serving.