Buckling (fish)
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[]
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[]
All three are types of smoked herring. Buckling is hot-smoked whole; bloaters are cold-smoked whole; kippers are split and gutted, and then cold-smoked.
See also[]
References[]
- ^ 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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Categories:
- Fish processing
- Food preservation
- Oily fish
- Smoked fish
- Herring dishes
- British seafood dishes
- Ray-finned fish stubs
- Meat stubs