When salted, smoked and cured, what fish is known as a bloater?
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
Smoked fish dry cured hams are cold smoked and require no refrigeration. A smokehouse is a building where fish or meat is cured with smoke. In a traditional fishing village, a smokehouse was often attached to a fisherman's cottage. The smoked products might be stored in the building, sometimes for a year or more. Traditional smokehouses served both as smokers and to store the smoked fish. Fish could be preserved if it was cured with salt and cold smoked for two weeks or longer. Smokehouses were often secured to prevent animals and thieves from accessing the food. Today there are two main