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.


The word may come from the German Bückling or the Swedish böckling, both words denoting a hot-smoked variety of the kipper.

Bucklings, bloaters and kippers

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

See also


  1. ^ Food Chemistry, Springer, 27 February 2009, ISBN 9783540699330, retrieved 30 March 2011
  2. ^ "Buckling". Archived from the original on 6 July 2011. Retrieved 30 March 2011.