Soak your herring in some cold water for at least one hour
Chop the onions, shallots, bell pepper, scotch bonnet pepper and garlic
Drain the herring and flake it using a knife or scissors (I prefer scissors)
Heat your oil in a frying pan
Add the herring to the hot oil and fry for a few minutes. Be careful not to leave it for too long so the herring doesn’t dry out and get hard
Add bell peppers,scallions, onions and garlic and scotch bonnet pepper.
Cook for a about 7 - 10 minutes just long enough for the onions to become translucent
Enjoy with your favorite sides or as an appetizer.
Smoked herring is very salty. You should soak it in water prior to cooking it, to reduce the amount of sodium. You may have to dump the water twice during the process if you’re on a low-sodium diet. You can use either of the methods mentioned below.
Soak the fish for 2 hours or boil it twice in a quart of water for 10 min each and rinse with cold water.
Preferably wear gloves, the smoked fish smell is very hard to get rid off.