8o THE SILVERY HOSTS OF THE NORTH SEA. 



The real Yarmouth bloater, which is in season from 

 August to December, is purposely cured with the 

 smallest possible modicum of salt and smoke, just to 

 retain the delicacy of the fresh fish for a few days ; 

 the slight smoking and salting adding to, as well as 

 preserving, the original flavour. Of course, with such 

 slight curing the bloater will not keep like the ham- 

 cure, which by the mode of its preparation acquires a 

 distinctive value of its own. It may be observed, 

 that by over-cooking this class of cure the fish be- 

 comes very dry, and consequently over-salt ; so that 

 palates which are very susceptible to this condiment, 

 should choose that mode of cooking which will keep 

 the fish from becoming dry. Acids, such as lemon, 

 cut up fat, and in this way assist digestion, bringing 

 this pleasant addition within the reach of those who 

 might otherwise find them indigestible. 



