SMOKED HERRING

SmokedHerring (2)Smoked herring is a common breakfast dish in the Caribbean and is usually sautéed with onion, peppers and herbs.  It is often served with bread, bake, dumplings or ground provisions.   West Indians love fish and eat it in every form, while fresh fish is readily available smoked, salted and canned fish pops up on the table from time to time.   SmokedHerring (6)Sardines, smoked herring and salt fish are usually eaten as breakfast in many households and are always met with delight.  Smoked herring can be a bit challenging to cook since it has many small bones but I found a canned version at Trader Joe’s that is lightly smoked and the bones are skin are easy to remove. SmokedHerring (9) If you’re using the traditional smoked herring that is found in most grocery stores, boil it for a few minutes to remove the excess salt and be sure to remove as many bones as you possibly can.   I served it with coconut bake, enjoy!

 SmokedHerring (4)

Smoked Herring

16 oz smoked herring

½ green pepper, sliced thinly

½ red pepper, sliced thinly

1 medium onion, sliced thinly

3 cloves garlic, crushed

2 tsp oil

¼ tsp black pepper

1 hot pepper, seed removed

Juice of ½  lime

Boil herring in a pot with water for 10 minutes.  Drain and allow to cool before flaking the fish and removing as may bones as possible.  In a frying pan add oil; when the oil is hot sautee red and green peppers, onion and garlic for a few minutes, until the peppers soften.  Add fish, black pepper, hot pepper and lime juice to the pot and sautee for an additional 5 minutes.  Remove from heat and serve warm.

 

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