Also 7 blote. [App. f. BLOAT a.1, with the sense ‘to make bloat.’]
trans. To cure (herrings) by a process that leaves them soft and only half-dried. This is now done by leaving them in dry salt on a floor for 24 hours, washing in fresh water, spitting, and smoking them over an oak fire for a period varying from 24 hours to 3 or 4 days, according to the time they are to be kept before being eaten. (Earlier authorities speak of their being steeped for a time in brine before smoking; which has to be remembered in discussing the original meaning of bloat.)
Bloated herrings are opposed to dried or red herrings, which are left in dry salt for 10 days, and smoked for 14 days, whence their deep color and shrivelled dryness.
1611. Cotgr., Fumer, to … bloat, besmoake, hang, or drie in the smoake.
1618. Fletcher, Isl. P’cess, II. i. 102. I have more smoke in my mouth then would Blote a hundred herrings.
1682. J. Collins, Salt & Fishery, 109. Of Bloated and Dryed Fish. These the Fishmongers say are bloated as followeth, to wit, they sink them 3 or 4 hours in a Brine … and then hang them up a drying in Chimnies.
