Bloater is a fish and Yarmouth, BUT I guess they mean Great Yarmouth, at the seaside, in Norfolk which is much bigger
So fish paste and pickles! EEEEEUUUGGGGGHHHHHH!! That souns sooooo gross. I feel queasy already.
The Origin of the Yarmouth BloaterExactly when the first Yarmouth Bloater was made is not clear, but it is believed to have been around 1835 when a herring-curer named Bishop had a happy misfortune.
It transpired that one night a quantity of fresh herrings had been missed and not processed, so as not to waste these fish Bishop is said to have covered them in salt, spitted them and hung them up in the smokehouse.
On his return the next morning he was amazed by their colour and taste and so proceeded to perfect the cure.
In 1919 a Mr J W de Caux J.P. wrote – “A real Yarmouth bloater is a full herring slightly salted and smoked; it should be eaten within two or three days, as it will not ‘keep’ long, and soon loses its flavour”
Bloater SavouryThis was very popular in Edwardian times, when it was served with toast or Suffolk Rusks as an appetizer or a savoury.
2 Bloaters or smoked mackerel
50g (2oz) Butter, softened
2 tsp Worcestershire sauce
2 Egg Yolks
Cayenne Pepper, to taste
Lemon Juice, to taste
Grill the bloaters on both sides, then remove the skin and bones and flake.
Add the butter to the fish and blend well.
Stir in the Worcestershire sauce and cayenne pepper.
Bind with the egg yolks and lemon juice.
Pass through a sieve to produce a smooth paste and turn into a dish.
Serve with fingers of hot toast or Suffolk Rusks.
Serves 2
BLLLLLLLUUUURRRRGGGGHHHHH SORRY
Geoff.
