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Bloaters originated from Yarmouth in England in 1835 and have a passing similarity to Arbroath smokies. Bloaters' unique flavour is from the activity of their gut enzymes. The fish are dry-salted for 12 hours, washed to clean off the salt, then threaded on metal "spleats", then stacked in a kiln to smoke.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.