Name: Jamaican Pickled Herring
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Caribbean
Ingredients: 1 to 1 1/2 pounds (450-680g) package salted dried boneless red herring fillets (see notes); 1/2 medium chayote (about 4 ounces; 113g), julienned; 1/2 medium yellow onion (4 ounces; 113g), thinly sliced; 1 medium carrot (4 ounces; 113g), julienned; 1/2 cup (120ml) white cane vinegar, such as Grace brand, or distilled white vinegar; 1/4 cup (15ml) extra-virgin olive oil (optional; see notes); 2 tablespoons (30ml) aged rum, such as Kingston 62 Gold or Appleton Signature (optional; see notes); 2 tablespoons chopped cilantro leaves and tender stems (optional; see notes); 1 Scotch bonnet pepper, stemmed, seeded, and thinly sliced; Kosher or sea salt, as needed; Jamaican water crackers (such as Excelsior) or cream crackers, for serving; Sliced avocado, for serving (optional)

Jamaican Pickled Herring

A vibrant, spicy, and savory snack, this classic Jamaican dish of salted herring and thinly slivered vegetables pairs beautifully with crackers, creamy avocado, and a glass of dark rum.

1 hr 55 min total 10 min prep 15 min cook 6 273 cal

Instructions

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1 In a large pot or heatproof bowl, cover herring fillets with boiling water and let stand 15 minutes. (This process helps remove some salt and makes fish tender enough to shred.) Taste a piece of herring to gauge saltiness; if fish is still too salty for your taste, drain water and replace with fresh cold water; then allow to soak for 15 to 30 minutes longer. Repeat with additional changes of cold water, if necessary, but bear in mind that some level of saltiness is required for the dish to have the proper flavor. (The finished dish should be on the salty side, meant to be eaten in small bites with a drink and crackers.) Drain fillets and rinse under cool running water.
2 Pat fillets dry, then, using your hands, shred meat by breaking fish into bite-sized bits, removing any prickly tiny bones as you go; note that you will likely not be able to remove all the bones, which is okay as the smallest ones are so fine that they don't really pose a threat.
3 Transfer picked fish to a large bowl and mix with chayote, carrot, and onion. Add vinegar, olive oil (if using), rum (if using), cilantro (if using), and Scotch bonnet pepper and stir to combine. Season with salt only if necessary; the dish should be quite salty already given the amount of salted herring, so only add more salt if it falls short of its desirably salty flavor. Cover and refrigerate for at least 1 hour before serving.
4 Serve with hearty Jamaican water crackers or cream crackers and avocado, if desired.