| 词条 | Buckling (fish) |
| 释义 |
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. OriginThe word may come from the German Bückling or the Swedish böckling, both words denoting a hot-smoked variety of the kipper. Bucklings, bloaters and kippersBuckling is hot-smoked whole; bloaters are cold-smoked whole; kippers are split and gutted, and then cold-smoked. See also{{portal|Food}}
References1. ^{{cite |accessdate=30 March 2011|url=https://books.google.com/books?id=xteiARU46SQC&pg=PA634|publisher=Springer|title=Food Chemistry|date= 27 February 2009}} 2. ^{{cite web|accessdate=30 March 2011|url=http://www.cleysmokehouse.com/buckling.asp|title=Buckling|deadurl=yes|archiveurl=https://web.archive.org/web/20110706224038/http://www.cleysmokehouse.com/buckling.asp|archivedate=6 July 2011|df=}} External links
6 : British cuisine|Fish processing|Food preservation|Oily fish|Smoked fish|Fish dishes |
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