Buckling (fish)
From Wikipedia, the free encyclopedia
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.
Origin
The word may come from the German Bückling or the Swedish böckling both words denoting a hot smoked variety of the kipper.
Bucklings, bloaters and kippers
Buckling is hot-smoked whole, bloaters are cold-smoked whole; kippers, are split and gutted, and then cold smoked.
References
- ↑ Food Chemistry, Springer, 27 February 2009, retrieved 30 March 2011
- ↑ "Buckling". Retrieved 30 March 2011.
External links
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