Frying or sautéeing is a favorite way to cook and eat smoked herring in the Caribbean.
Smoked herring in the Caribbean is salt-cured and smoked to preserve it. It is similar to salt fish which is made with cod.
One of the main differences when cooking these two treatments of fish is that smoked herring doesn't require an overnight soak to get rid of the saltiness. Usually, a 5- to 10-minutes boil does the trick.
- 8 ounces smoked herring fillets
- 2 tablespoons neutral oil like canola or vegetable
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- Minced hot pepper to taste
- 1 clove garlic, crushed
- 1 tablespoon minced fresh thyme
- 1/2 tablespoon lemon juice
- 2 green onions sliced thinly, white and green parts
Add the smoked herring fillets to a saucepan with water to cover. Bring to a boil. Boil for 5 minutes and drain thoroughly. Set aside.
When cool enough to handle, chop fish into tiny pieces and set aside.
Add oil to a skillet and heat.
Toss in onions and sauté until translucent.
Add tomatoes, hot pepper, garlic and thyme and continue to sauté for 1 minute.
Add boiled and drained fish and toss to mix, cooking for 5 minutes. Stir in lemon juice and green onions and remove from heat.
- Serve immediately or at room temperature.
Serve Smoked Herring with These Sides
- Caribbean Fried Bakes Recipe: Fried bakes actually is a dough that is deep-fried, not baked, and served as an accompaniment to many Caribbean dishes like salt fish and smoked herring.
- Caribbean Roti Recipe: This Indian-inspired dish is a simple flatbread that has only three easy steps -- kneading the dough, letting the dough rest, and cooking the dough.
- Caribbean Cornmeal Dumplings Recipe: This dumpling is a good accompaniment for salt fish and just about any other Caribbean meal including smoked herring. When made smaller in size, the dumplings can be added to soup or served with stew.
- Caribbean Ground Provisions: In the Caribbean, root vegetables are known as ground provisions. Sweet potatoes, cassava (yucca), eddoes, tania and yams are popular Caribbean root vegetables. While plantains and breadfruit are not grown in the ground, they often are considered to be ground provisions because they are cooked with root vegetables.