Buttered Bloaters

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4 bloaters
  • 2 oz butter
  • 2 tablespoons lemon juice
  • Salt and pepper


    Cut off the heads, tails and fins of the bloaters and remove the backbones. Put into a greased ovenware dish and dot them with butter. Sprinkle on the lemon juice, salt and pepper. Cover and bake at 350°F, 180°C, gas mark 4 for ten minutes.

    Bloaters are a speciality of East Anglia. They are whole fresh herrings which are dry-salted and lightly smoked. They were very popular in Victorian times and were often made into a strongly-flavoured paste.