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Bucklings are whole herrings that have been lightly salted and then hot-smoked (in contrast to bloaters, which are cold-smoked). Their introduction to the English-speaking world is relatively recent: their first printed attestation is in 1909, in the American Century Dictionary. And like much preserved fish, they originated in northern Europe: the word buckling is borrowed from German bückling, a derivative of the verb bücken, ‘bend’.

Subjects: Cookery, Food, and Drink.

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