Red Herrings and Bloaters

Ingredients

• red herrings
• butter
• water

Directions

1. Scrape off the scales and wipe the fish with a damp cloth.

2. Cut off the heads and fins, open them, and remove the gut and roe.

3. Scrape off the fine black skin from the inside and remove the back bone.

4. Broil the fish on a grill over a clear fire, turning often, or toast them on a fork before the fire.

5. Rub a little butter on the fish when done and serve hot.

6. If the herrings are too salty, soak them in water for a day or two and wipe dry before cooking.