A buckling is a form of hot-smoked herring similar to the kipper and the bloater. The head and guts are removed^[1] but the roe or milt remain.^[2] They may be eaten hot or cold.

Terminology

The name comes from the German word bückling or the Swedish böckling, both words denoting a type of hot-smoked herring and is a reference to its bad smell reminiscent of the smell of a buck.

Bucklings, bloaters and kippers

All three are types of smoked herring. Bucklings are hot-smoked whole; bloaters are cold-smoked whole; kippers are split, gutted and then cold-smoked.

See also

References

External links

• Rigby’s Encyclopaedia of the Herring: Buckling

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