A buckling is a form of hot-smoked herring similar to the kipper and the bloater. The head and guts are removed [1] but the roe or milt remain. [2] They may be eaten hot or cold.
A buckling is a form of hot-smoked herring similar to the kipper and the bloater. The head and guts are removed [1] but the roe or milt remain. [2] They may be eaten hot or cold.
The name comes from the German word bückling or the Swedish böckling, both words denoting a type of hot-smoked herring and is a reference to its bad smell reminiscent of the smell of a buck.
All three are types of smoked herring. Bucklings are hot-smoked whole; bloaters are cold-smoked whole; kippers are split, gutted and then cold-smoked.
A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Lox is a fillet of brined salmon, which may be smoked. Lox is frequently served on a bagel with cream cheese, and often garnished with tomato, sliced onion, cucumbers, and capers.
Pickled herring is a traditional way of preserving herring as food by pickling or curing.
A red herring is something that misleads or distracts from a relevant or important question. It may be either a logical fallacy or a literary device that leads readers or audiences toward a false conclusion. A red herring may be used intentionally, as in mystery fiction or as part of rhetorical strategies, or may be used in argumentation inadvertently.
Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
Coregonus hoyi, also known as the bloater, is a species or form of freshwater whitefish in the family Salmonidae. It is a silvery-coloured herring-like fish, 25.5 centimetres (10.0 in) long. It is found in most of the Great Lakes and in Lake Nipigon, and inhabits underwater slopes. This fish is not to be confused with the extinct deepwater cisco, a large fish that shared a common name with the bloater.
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743.
Bokkoms is whole, salted and dried mullet, and is a well-known delicacy from the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked. It is sometimes referred to as "fish biltong".
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. Ancient methods of preserving fish included drying, salting, pickling and smoking. All of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance.
Smörgåsbord is a buffet-style meal of Swedish origin. It is served with various hot and cold dishes.
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 a Yarmouth bloater, although production of the product in Yarmouth appears to have now ceased in the town with the closure of its smoked fish factory in 2018. The bloater is also sometimes jokingly referred to as a Yarmouth capon, two-eyed steak, or Billingsgate pheasant.
Herring are forage fish in the wild, mostly belonging to the family Clupeidae. They are an important food for humans. Herring often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognized; the main taxon, the Atlantic herring, accounts for over half the world's commercial capture of herrings.
Cakalang fufu is a cured and smoked skipjack tuna clipped on a bamboo frame, a Minahasan delicacy of North Sulawesi, Indonesia.
Craster kippers are kippers from the Northumberland fishing village of Craster. They have been acclaimed as the best British kipper.
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