Bloaters are a type of salted and smoked HERRING, a speciality of the English town of Yarmouth.
Herrings are bloated by being first salted and then smoked very lightly, which gives them a more delicate flavour than
KIPPERS. However, since they are smoked for only a short time, they do not keep well and should be eaten within one day of purchase. They may also be bought canned in tomato sauce.
To boil bloaters, half-fill a medium-sized saucepan with water and set it over moderate heat. When the water boils, add the bloaters and boil until the skin comes away easily from the flesh. Remove the bloaters from the pan and, using a flat-bladed knife, remove the fillets from the bone.
Bloaters may also be grilled or baked in the oven, and are delicious served Yarmouth Bloater Paste is easy to make and may be served as an hors d’oeitvre or a supper snack. with buttered toast and scrambled eggs.
Yarmouth Bloater Paste
This traditional teatime treat is very popular with children. Serve the paste on thickly buttered toast on a cold winter’s day. Once the paste has been made and potted, it should be eaten within 2 days.
4 oz. fresh white breadcrumbs
6 fl. oz. water
4 Yarmouth bloaters, cooked, skinned, filleted and flaked
1 garlic clove, crushed
2 oz. butter, melted juice of i lemon
½ teaspoon black pepper
2 teaspoon cayenne pepper
Place the breadcrumbs in a mixing bowl and pour over the water. When the breadcrumbs are thoroughly soaked, squeeze out all the excess water.
Place the breadcrumbs, bloaters, garlic, butter, lemon juice, pepper and cayenne in a mortar and pound them with a pestle until they form a smooth paste. Alter-natively, blend all the ingredients in an electric blender until the paste is smooth.
Spoon the paste into small pots. Cover the pots with aluminium foil and place in the refrigerator until required. t ~