Buckling (fish)

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.

Contents

Origin

The word may come from the German Bückling or the Swedish böckling both words denoting a hot smoked variety of the kipper.

Difference from kipper

Buckling is hot-smoked whole, as opposed to the kipper, which is split and gutted, and then cold smoked.

References

  1. ^ Food Chemistry, Springer, 27 February 2009, http://books.google.com/?id=xteiARU46SQC&pg=PA634, retrieved 30 March 2011 
  2. ^ "Buckling". http://www.cleysmokehouse.com/buckling.asp. Retrieved 30 March 2011. 

External links