When herring fleets fished off Yarmouth, they were close enough to shore for it to be unnecessary to salt their herrings before curing. Once ashore, the herrings were lightly salted and cold-smoked very lightly. Some are still produced. They are slightly swollen and a gleaming silvery gold and have a slightly gamy flavour. They are gutted just before serving. They can be grilled or fried and then mashed with lots of butter to make bloater paste. They do not keep well.