[f. BLOAT v.1 + -ED.] Of fish: Cured by the process described in BLOAT v.1; half-dried in smoke.

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1648.  Herrick, Oberon’s F., Poems (1869), I. 127. A newt’s stew’d thigh, A bloated earwig.

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1666.  Act 18 Chas. II., i. Any Ling, Herring, Cod or Pilchard, fresh or salt, dried or bloated.

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1670.  Blount, Law Dict., Bloated Fish or Herring … are those which are half-dried.

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1753.  Chambers, Cycl. Supp., s.v., Bloated herrings are made by steeping them in a peculiar brine, and then hanging them in a chimney to dry.

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1830.  M. Donovan, Dom. Econ., II. 239. A new flavor … in which that of a bloated herring is sometimes distinguishable.

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