How To Prepare Smoked Herring Two Trini Ways

April 10, 2020

 

Choka Style

 

Yield: 5 - 6 Portions 

 

INGREDIENTS

 

½ Lb Smoked Herring Filets
3 Tbsp Small Diced Green Sweet Peppers
2 Tbsp Chopped Scallions
¼ Cup Small Medium Diced Tomatoes, Deseeded
1/8 Cup Julienned Onions (1 Small Onion)
1 Pimento Pepper, minced
3 Tbsp Olive Oil 
¼ Tsp Black Pepper

 

METHOD

 

  1. Place filets of herring into a medium bowl and add enough boiling water over it to cover. Let sit for 15 minutes to allow the filets to soften up and dispel of its saltiness. 

  2. Drain the water after the soaking period, wash with tap water and drain again. Squeeze the excess water out of the filets properly. 

  3. Break the softened filets apart using your finger tips, shredding them into little pieces removing the tiny bones as best as you can. If some remain, it’s ok as they are soft and won’t choke you. 

  4. Place shredded herrings into a clean bowl and add the sweet peppers, scallions, tomatoes, onions and pimento pepper.  

  5. In a small sauté pan, add the olive oil in and heat until it begins to lightly smoke. Remove pan from heat immediately and pour hot oil over the smoked herring choka. It should make a sizzling noise. Begin to toss and mix ingredients to incorporate all aromatics with herrings. Season with black pepper and taste. If you desire some spiciness, you can easily add a little minced pepper to it for a kick. 

  6. Enjoy with crusty bread, baguettes, rotis, or even crackers.

 

Fry Up Style

 

Yield: 5 - 6 Portions

 

INGREDIENTS

 

½ Lb Smoked Herring Filets
3 Tbsp Olive Oil 
Half Cup Thinly Sliced Onions 
1 Pimento Pepper, minced
2 Tbsp Chopped Scallions 
¼ Tsp Black pepper

 

METHOD

 

  1. Place filets of herring into a medium bowl and add enough boiling water over it to cover. Let sit for 15 minutes to allow the filets to soften up and dispel of its saltiness. 

  2. Drain the water after the soaking period, wash with tap water and drain again. Squeeze the excess water out of the filets properly. 

  3. Break the softened filets apart using your finger tips, shredding them into little pieces removing the tiny bones as best as you can. If some remain, it’s ok as they are soft and won’t choke you. 

  4. Place a small iron pot over high heat and add the 4 tbsp of oil. When oil is hot, add in the sliced onions, pimento peppers and sauté for 2 minutes. Add the shredded pieces of herrings in and stir fry for 4 – 5 minutes ensuring to break part the herrings into even smaller fragments as this would allow the pieces to crisp up.

  5. Add the chopped scallions and season with black pepper. If you desire some spiciness, you can easily add a little minced pepper to it for a kick.

  6. Remove pot from heat.

  7. Enjoy these fried up herrings with boiled provisions like Cassava (Yuca) or even as a great accompaniment to Dhal and Boiled Rice. 

 

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