Kipper or Bloater herring

Description

Smoked and salted herring is offered under the name "boestering in Belgium". In English, boestering is also called bloater. The term 'boestering' is only used for the variety made from herring. In English, "bloater" is a "kipper" which has not been cleaned and contains all of the guts (including homing or calf). There's the smoky version(wood smoked) and the salted or "sweet" version. They're often eaten with a jacket potato. Do never heat them on a stove in your house or it will smell for weeks! 

Do not try to bake them without the fishbones removed. If you can't filet the fish yourself, ask the clerk at the store to do it for you. Get them as fresh as possible at your local fish market, not from a supermarket.