Caribbean Fried (Sautéed) Smoked Herring

Smoked Herring
IgorGolovnov/Getty Images
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Servings: 3 servings
Nutritional Guidelines (per serving)
348 Calories
25g Fat
21g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3
Amount per serving
Calories 348
% Daily Value*
Total Fat 25g 32%
Saturated Fat 6g 31%
Cholesterol 41mg 14%
Sodium 491mg 21%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 9%
Protein 12g
Calcium 129mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Frying or sautéeing is a favorite way to cook and eat smoked herring in the Caribbean.

Smoked herring in the Caribbean is salt-cured and smoked to preserve it. It is similar to salt fish which is made with cod.

One of the main differences when cooking these two treatments of fish is that smoked herring doesn't require an overnight soak to get rid of the saltiness. Usually, a 5- to 10-minutes boil does the trick.

When smoked herring is prepared this way, it can be eaten with rice, bread, bakes, roti or dumplings. It makes a great lunch or dinner dish.


  • 8 ounces smoked herring fillets
  • 2 tablespoons neutral oil like canola or vegetable
  • 1/2 cup diced onions
  • 1/2 cup diced tomatoes
  • Minced hot pepper (to taste)
  • 1 clove garlic (crushed)
  • 1 tablespoon minced fresh thyme
  • 1/2 tablespoon lemon juice
  • 2 green onions sliced thinly (white and green parts)

Steps to Make It

  1. Add the smoked herring fillets to a saucepan with water to cover. Bring to a boil. Boil for 5 minutes and drain thoroughly. Set aside.

  2. When cool enough to handle, chop fish into tiny pieces and set aside.

  3. Add oil to a skillet and heat.

  4. Toss in onions and sauté until translucent.

  5. Add tomatoes, hot pepper, garlic, and thyme and continue to sauté for 1 minute.

  6. Add boiled and drained fish and toss to mix, cooking for 5 minutes. Stir in lemon juice and green onions and remove from heat.

  7. Serve immediately or at room temperature.