Grilled Kippers

In the mid eighteenth century a mild smoke cure for herring was introduced in Yarmouth, which involved the whole herring being smoked, guts included. As the fish were only half-dried and then smoked over an oak fire, they remained plump and puffed out, for which reason they were called bloaters. They’re still considered a delicacy today.

Some years after this, in the late nineteenth century, another smoke cure for herring was found. It was invented on the Northumberland coast by a M