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Buckling

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[edit]

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[edit]

Buckling is hot-smoked whole; bloaters are cold-smoked whole; kippers are split and gutted, and then cold-smoked.

See also[edit]

References[edit]

  1. ^ Food Chemistry, Springer, 27 February 2009, retrieved 30 March 2011 
  2. ^ "Buckling". Retrieved 30 March 2011. 

External links[edit]



Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Buckling_(fish) — Please support Wikipedia.
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