Very common during Victorian times, a bloated herring, cold-smoked whole. It was a street food and had a slightly gamey flavor, served on a long fork and toasted, and eaten whole, including the head and eyeballs.
This dish was like present day fast food. Due to the fact that it was easily attainable for people in lower classes, it was more directed to those who lived in cities however were not in the best economic state.
Originally Submitted
12/2/2014
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