![]() ![]() With their delicately oak-flavored flesh and soft roe center, they really are delicious not that many Brits have tasted one. This east coast English way of preparing whole herring-head, guts, and all, with a light touch of salt and smoke-offers double the pleasure of any other herring recipe. ![]() The Brits have the delectable sounding bloater. The migratory forage fish that make big seasonal splashes along North Sea coastlines are at once so abundant and so ephemeral that conserving their palatability is an art form and cultural calling card from regions that ring the sea. There are many ways to consume Atlantic herring. Ma| 1,000 words, about 5 minutes Share this article Photo by Calle Hackenberg/Westend61/Corbis Tracking the Elusive Bloater This traditional English herring dish offers a taste of cultural heritage-if you can find it. A bloater, the quintessential English herring dish. ![]()
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