A bloater is which fish salted, smoked and partially dried?
Bloater (herring) Bloater (herring) Bloaters are a type of whole cold-smoked herring. Bloaters are "salted and lightly smoked without gutting, giving a characteristic slightly gamey flavour" and are particularly associated with Great Yarmouth, England. Popular in the 19th and early 20th centuries, the food is now described as rare. Bloaters are sometimes called Yarmouth bloater, or, jokingly, as a Yarmouth capon, two-eyed steak, or Billingsgate pheasant (after the Billingsgate Fish Market in London). Bloaters are distinct from kippers in that bloaters are cured whole herring, while kippers are split smoked herring. Additionally, while the bloater is associated with England, kippers are associated
Dried fish drying racks are known as fish flakes. Cod is the most common fish used in stockfish production, though other whitefish, such as pollock, haddock, ling and tusk, are also used. Over the centuries, several variants of dried fish have evolved. Stockfish, dried as fresh fish and not salted, is often confused with clipfish, where the fish is salted before drying. After 2–3 weeks in salt the fish has saltmatured, and is transformed from wet salted fish to Clipfish through a drying process. The salted fish was earlier dried on rocks (clips) on the foreshore. The production method of Clipfish (or