📝 About This Recipe
A historic delicacy from the coastal towns of East Anglia, Bloaters are whole Atlantic herrings that are salted and cold-smoked to perfection. Unlike kippers, bloaters are smoked whole with the roe or milt intact, resulting in a distinctively gamey, rich, and 'bloated' appearance that packs a punch of savory umami. This recipe honors the time-tested method of cold-smoking, delivering a tender, buttery texture that is a true testament to the art of traditional fish curing.
🥗 Ingredients
The Fish
- 4 pieces Fresh Atlantic Herring (whole, round, and ultra-fresh with clear eyes)
The Brine
- 2 liters Water (filtered and cold)
- 250 grams Sea Salt (non-iodized, fine grain)
- 50 grams Brown Sugar (to balance the salinity)
- 3 pieces Bay Leaves (cracked to release oils)
- 1 tablespoon Black Peppercorns (whole)
Smoking Aromatics
- 4-5 cups Oak Sawdust (food-grade, for cold smoking)
- 5-6 pieces Dried Juniper Berries (added to the smoke for depth)
For Serving
- 50 grams Unsalted Butter (high-quality, softened)
- 1 piece Lemon (cut into wedges)
- 1 small bunch Fresh Parsley (finely chopped)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 4 thick slices Brown Bread (heavily buttered)
👨🍳 Instructions
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1
Prepare the brine by combining the water, sea salt, brown sugar, bay leaves, and peppercorns in a large pot. Bring to a simmer until salt and sugar dissolve, then cool completely to refrigerator temperature.
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2
Rinse the whole herrings under cold running water. Do not gut or scale them; the 'bloater' style requires the fish to remain whole to develop its characteristic flavor.
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3
Submerge the herrings in the cold brine. Place a weight or plate on top to ensure they remain fully covered. Refrigerate for 2 to 3 hours depending on the size of the fish.
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4
Remove the fish from the brine and pat them thoroughly dry with paper towels. This is crucial for the 'pellicle' to form.
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5
Thread a smoking rod through the gills/mouths of the fish or lay them on a wire rack. Place them in a cool, breezy spot for 1-2 hours until the skin feels tacky to the touch.
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6
Prepare your cold smoker using oak sawdust and juniper berries. Ensure the temperature remains below 80°F (26°C) to prevent the fish from cooking.
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7
Place the fish in the smoker. Cold-smoke for 10 to 12 hours. The fish should take on a beautiful golden-silver hue and a firm texture.
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8
Once smoked, allow the bloaters to rest in the refrigerator for at least 4 hours to let the smoke flavors mellow and permeate the flesh.
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9
To cook for serving, preheat your broiler (grill) to medium-high. Lightly score the skin of the bloater in 2 or 3 places.
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10
Brush the fish lightly with melted butter and place under the broiler. Grill for 4-5 minutes per side until the skin is blistered and the flesh is heated through.
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11
Carefully remove the fish. To serve, slice down the back to open the fish and remove the central bone, being careful to keep the delicious roe or milt intact.
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12
Garnish with a dusting of cayenne pepper, fresh parsley, and a generous squeeze of lemon juice before serving immediately.
💡 Chef's Tips
Ensure the fish is completely dry before smoking; a damp fish will result in a bitter, acidic smoke flavor. Use a dedicated cold-smoke generator to keep temperatures low, as any heat will turn the texture mushy. If you prefer a milder flavor, you can brine the fish for only 90 minutes, but the shelf life will be shorter. Always use oily fish like herring at their peak season (autumn) for the best fat content and flavor profile. When grilling, keep a close eye on them; the high fat content means they can flare up or char very quickly.
🍽️ Serving Suggestions
Serve on thick-cut, toasted granary bread with a lash of salted farmhouse butter. Pair with a crisp, dry English cider or a light, peaty Scotch whisky to complement the smoke. A side of pickled cucumbers or a sharp apple slaw cuts through the oily richness of the fish perfectly. For a traditional breakfast, serve alongside a soft-poached egg and a pot of strong black tea. Include a dollop of horseradish cream on the side for a spicy, nasal kick that highlights the oak smoke.