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Whole herrings salted in brine (rather than dry-salt), then cold-smoked. They are not split - in the manner of kippers - so resemble a fish in appearance. They are traditionally at there best in the autumn. Bloaters can be hard to find, as they don't have the same keeping qualities as kippers.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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