Red Herrings or Yarmouth Bloaters is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of Yarmouth bloaters (also known as red herrings) that are simmered in water, softened then grilled until heated through. The full recipe is presented here and I hope you enjoy this classic British version of: Red Herrings or Yarmouth Bloaters.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
267. The best way to cook these is to make incisions in the skin across the fish, because they do not then require to be so long on the fire, and will be far better than when cut open. The hard roe makes a nice relish by pounding it in a mortar, with a little anchovy, and spreading it on toast. If very dry, soak in warm water 1 hour before dressing.
Place the fish in a large pan, cover with cold water then bring to a simmer and take off the heat. Set aside to soften for 30 minutes then remove the fish from the water and pat dry.
Using a sharp knife, make incisions in the skin across the fish then place under a hot grill (broiler) and cook for about 4 minutes per side, or until cooked through.
