Herrings, Red, or Yarmouth Bloaters
Ingredients
Directions
Prepare
Make incisions in the skin of the fish.
Soak the bloaters in warm water for 1 hour if very dry.
Grease a gridiron and place the fish on it.
Grill and serve
Grill over a clear fire for 5 minutes, turning frequently.
For a relish, pound the hard roe with a little anchovy and spread on toast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red herrings or yarmouth bloaters
- The main fish, whose oily flesh and skin carry the smoky flavour of the dish.
The step that matters
Grilling over a clear fire. Turning frequently over a clear, steady fire keeps the fish from charring on the outside before the flesh is cooked through, and the incisions help heat reach the thickest parts.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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