Smoked Herring maybe quite salty but it makes an interesting meal. Early 2008, my daughter traveled to our homeland Trinidad and Tobago West Indies to partake in the annual Carnival celebrations and also to visit her grandmother. On her return I had her favorite meal prepared, Smoked Herring, Dhal and rice.
What is Smoked Herring? Fresh caught from the Atlantic cold water, the herring is cured for 1 week in bring using coarse natural salt. Then it is lightly desalted, smoked and dried slowly over fires smoldering from a mixture of local soft and hard wood. It is smoked for up to a month. This process handed down from generation to generation results in a product with a distinct flavor that has become renowned in many countries of the world.
1 pack boneless smoked herring
1 medium diced onion
2 diced tomatoes
2 minced garlic cloves
The first thing I do is I put the Smoked Herring in a pot of water and allow the water to boil. I then throw out the water and repeat the process five to six times. I then throw out the last water and shred the fish with my hands.
Put a sauce pan on the stove, allow to hot. Put one table spoon of olive oil in the pot, throw in the diced onions and minced garlic and allow the onions to saute for 2 minutes.
Now throw in the tomatoes and allow to cook for five minutes. Add the shredded Smoked Herring to the pot and allow to simmer for three minutes. This dish can be served with Coo Coo, Ground Provision or Dumplings. For a really trini combination, try white rice, Smoked Herring Melee and Dhal.