Using kitchen scissors, cut the smoked herring fillets into smaller pieces. Shred the fish with your hands, removing and discarding as many bones as possible.

Place the shredded herring in a medium heat-safe bowl.

Pour enough boiling water over the herring to completely cover it. Let it soak for 10 minutes to remove some of the excess salt.

Drain the herring and taste a small piece. If it's still too salty, cover it with fresh boiling water, soak again, and drain. Repeat as needed until you're happy with the salt level.

Heat the oil in a heavy-bottomed pot over medium heat. Add the onion, garlic, pimento peppers, Scotch bonnet pepper, and thyme. Sauté for about 5 minutes, until the onions have softened and the aromatics are fragrant.

Carefully pour the hot oil and aromatics over the drained, shredded herring. Mix well.

Add the chopped tomatoes, scallions, and lime juice, if using. Mix to combine.

Taste and adjust with salt or pepper if needed.

Let the smoked herring sit for a few minutes so the flavors can come together, then serve.