A mackerel or herring, especially one that has been salted and smoked (archaic term).
From Middle Dutch bloot or Old Norse bleikr, referring to a fish; used historically in trade and food preservation, the term gradually became archaic as fishing vocabulary changed.
Blote is almost completely forgotten today, but it shows how old English food words got replaced—we don't use the old name for dried fish anymore, just like we rarely say 'codger' or 'varlet' in modern speech.
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