Smoked Herring Recipe

A breakfast option that would transport you to the Caribbean in less than 30 minutes. A sautéed herring dish with onions and tomatoes. Just grab a slice of bread and dive in.

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Let me introduce you to another salted meat we love using. This is smoked herring.

Considered the other "salt fish", it is primarily used by us in the Caribbean as a breakfast item. It's a cousin to saltfish. In fact, you can replace it anywhere saltfish is used.

It's normally sautéed up with some onions, fresh tomatoes, and hints of pepper and paired with some delicious fried bake.
  

What is smoked herring and why is it loved?

Smoked herring has deep roots in Caribbean cuisine, stemming from traditions of preserving fish to last longer in the tropical climate. It’s more than just a breakfast staple—it’s a connection to the region's heritage, often enjoyed during family gatherings or as part of special occasions.

In Tobago, for example, dishes like smoked herring often appear at Sunday brunches or are paired with fried bake for an on-the-go breakfast.

Did you know? Smoked herring is also called kipper in some parts of the world, but in the Caribbean, it has a distinct preparation style that incorporates bold flavors like hot peppers and thyme.

  

We enjoy eating this fish smoked and salted.

It was customary in the early days to smoke meats so that it kept longer. Not many people had refrigerators, so they had to make sure their food lasted as long as possible. Now we smoke the meat just to get that specific unique taste.

It has a very strong flavor and a very strong smell. People either really don't like it or they really really like it.

You will find it either as a whole fish or being sold as fillets. Fillets are usually more expensive to buy but it's a little less work. When bought whole, the skin is still on and it obviously still has bones.

To make it the way we do in the Caribbean, you would need to debone, shred, and also remove the salt, in preparation for eating.

Key Ingredients for Smoked Herring

Your list of ingredients will include:

• Smoked Herring: If you can find smoked herring fillets, opt for those to save time and effort; they’re a bit pricier but more convenient. Whole smoked herring also works, though it requires more preparation.
• Fresh Tomatoes: Juicy, fresh tomatoes are essential to create a rich and flavorful "sauce" that complements the smoky fish.
• Lime Juice (Optional): A splash of lime juice adds a tart brightness to the dish. Lemon juice is a good alternative if lime isn’t available.
• Onions: Onions are a key ingredient for flavor and texture. Feel free to adjust the amount based on your preference—some love the dish loaded with onions!
• Herbs and Aromatics:
  Thyme: Adds earthy, herbal notes to balance the smoky flavors.
  Scallions: Brings a mild oniony taste and a hint of freshness.
  Garlic: Enhances the savory depth of the dish.
• Hot Pepper: For heat lovers! Use seeds and membranes if you want more spice; leave them out for a milder version.
• Oil: Any cooking oil works here, so use your preferred type (e.g., vegetable oil, coconut oil).
• Hot Water: Hot water helps to remove the excess salt from the herring. 

Optional Additions

• Bell Peppers (Green or Any Color): Adds a sweet, crisp element and a pop of color to the dish.

How to prepare sautéed smoked herring: Step-by-step guide

Since we are using herring fillets, we do not need to boil the fish. If we had gotten whole fish, we would give it a 5- to 10-minute boil in water, then when cooled, cut it up and shred it.

Shredding is basically removing the meat from the bones, as much as you can. You cannot remove all the bones. They are really small fine ones. Even with the fillet pieces, you still sometimes get a lot of bones in there.

With the fillets, we cut them up and then shred them. We then take the boiling water and pour the water over herrings. Leave it to soak for a bit. This step is used to remove excess salt.

Repeat this step until you get to the level of salt that you desire. If you later find you have removed too much, don't worry, you can re-add later.

Now in a heavy iron pot or dutch pot, heat the oil. Then add your garlic, onion, flavor peppers, and hot pepper to the oil and saute.

Pour that hot oil mixture over the drained herring.

  

Add the chopped tomatoes and mix. Taste for salt and pepper here and add more if desired.

Add in the scallions. Or if you have chives.

Let sit for a little so flavors continue to combine.

Then you are ready to serve.
  

Pairing suggestions

While fried bakes and bread are classic companions, smoked herring pairs wonderfully with other Caribbean staples:

• Ground Provisions: Boiled cassava, dasheen, boiled plantains, or sweet potatoes.
• Rice Dishes: Serve over rice and peas or plain jasmine rice.
• Crackers for a Snack: Mix the herring into a pâté-like spread and serve with water crackers.

  

Storage and Make-Ahead Tips

Smoked herring is a great make-ahead dish:

• Short-Term: Prepare a day ahead and let the flavors meld. Simply reheat on the stovetop or microwave before serving.
• Long-Term: Store leftovers in an airtight container in the fridge for up to 3 days. Warm gently and add a drizzle of oil if needed.
• Batch Cooking: Double the recipe and freeze portions for quick meals later. Smoked herring freezes well when sealed properly.

  

Cooking Tips for Beginners

• Handling the Smell: Smoked herring has a strong aroma. To minimize this, consider cooking in a well-ventilated area or soaking the fish in lime water before preparation.
• Adjusting Salt Levels: If you oversoak and remove too much salt, simply sprinkle in a little sea salt during cooking to balance the flavor.
• Deboning Hack: Use tweezers or your fingers to remove the larger bones, and don’t worry about the tiny ones—they soften during cooking.

Variations and Substitutions

• Add Coconut Milk: For a creamy twist, stir in a splash of coconut milk during the final cooking stage. I do this sometimes if I'm eating with some dumplings.
• Make It a One-Pot Meal: Add diced potatoes or okra to the mix for a heartier dish.
• Alternative Proteins: If smoked herring isn’t available, substitute with canned mackerel or sardines for a similar texture and flavor.

FAQ Section

• Can I use canned smoked herring? Yes, canned smoked herring works well, but it may be less salty and less smoky in flavor.
• What can I do if I oversalt the dish? Add extra tomatoes or potatoes to balance the saltiness.
• Can I make this dish spicy without hot peppers? Yes, add a pinch of cayenne pepper or chili flakes for a milder, controlled heat.

Did You Try This Smoked Herring Recipe?

I’d love to hear how it turned out! Leave a comment below and share your experience. Did you try any of the variations or pairings? Have your own tips to make it even better? Let me know!

If you enjoyed this recipe, don’t forget to rate it and share it with your friends and family. You can also tag me on social media when you make it—I'd love to see your creations!

Looking for more Caribbean breakfast ideas? Check out some of my other favorites:

• Cornmeal porridge
• Coconut bake biscuits
• Tomato choka
• Hard dough bread

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