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.
Terminology
editThe 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.
Bucklings, bloaters and kippers
editAll three are types of smoked herring. Bucklings are hot-smoked whole; bloaters are cold-smoked whole; kippers are split, gutted and then cold-smoked.
See also
edit
References
edit- ^ Food Chemistry, Springer, 27 February 2009, ISBN 9783540699330, retrieved 30 March 2011
- ^ "Buckling". Archived from the original on 6 July 2011. Retrieved 30 March 2011.
External links
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