Bloaters
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 HERRINGS, RED. mortar, with a little anchovy, and spreading it on toast. If very dry, soak in warm water 1 hour before dressing. The soft roe, devilled on toast, makes a nice savoury.