Chapter XIV · Fish · No. 989
989—Bloaters
Bloaters, or herrings partially dried in smoke, form one of the nicest breakfast dishes. As a rule, they are simply grilled over a moderate fire. It should be borne in mind that, as these fish are only partially salted and smoked, they will not keep very long.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 989, p. 335. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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