Last updated on November 8th, 2022 at 07:11 pm
One of the downsides of updating your site or making changes is the loss of content. Yesterday I was looking for a breakfast recipe to share and found out that my Fried Eggs with Smoked Herrings recipe, which was uploaded a long time ago, only had the picture and no content or recipe attached. This put me a little bit behind schedule but I did not mind because that is one extra post to share.
Salted meat and fish are often used in the Caribbean Cuisine. It is generally used the same way as any salt fish and the only difference might be the desalting process. For example, desalting time is much shorter than salted codfish because the fish is much smaller and thinner, but again they are not entirely cured the same way.
Herring is a fish that lives in the northern Atlantic Ocean and is often eaten as food. Herrings are forage fish, mostly belonging to the family Clupeidae. They often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea, as well as off the west coast of South America. Smoked Herring is sold in two ways in the Caribbean, whole with the skin on and bones intact, complete with the head; and filleted and boneless. The filleted and boneless is the more expensive of the two. Both types are available in markets and supermarkets.
Fried Eggs with Herrings is very delicious if you like smoked herrings. Desalting time is much shorter than salted codfish. One great way to desalt is to add a little of lemon juice, lime juice or vinegar in the water. It aids in the process and also removes some of the fish odor that many people do not like. The taste of Smoked Herrings is similar to cured anchovies. The texture is very different and can improve a dish taste. Smoked herring is best eating in the Caribbean sautéed with lots of onions, fresh herbs, nd hot peppers.
One of my preferred ways to enjoy smoke herrings is with eggs. Hope you enjoy my recipe and create your own version of eggs with smoked herrings.
- 2 smoked herrings fillets cut ½ - 1 inch pieces
- 2 ½ cups water
- 1 teaspoon lime or lemon juice or white vinegar
- 4 larges eggs at room temperature
- 2 tablespoons sweet red pepper thinly sliced
- 2 tablespoons shallots
- 1 teaspoon fresh chives chopped
- 1 ½ tablespoon olive oil
- ½ teaspoon hot pepper scotch bonnet or habanero – seeds and membrane removed
- Salt and black pepper to taste
- Rinse smoked herrings, pat dry, chopped and set aside. In a medium pot, add water and lemon or lime juice or vinegar. Add smoked herrings pieces to pot and bring to a boil over medium heat. Boil for about 3 – 4 minutes. With a strainer Remove from water, set aside to drip.
- In a bowl, beat eggs and mix with black pepper and set aside.
- In a nonstick pan, under medium heat, add oil and herrings. Let fry until the pieces turn a bit darker, about 1 – 2 minutes. Add shallots, sweet peppers, hot pepper and chives. Let fry for about 1 – 2 minutes while turning. Do not let mixture burn. Add eggs mixture to pan and make sure the herrings mixture is totally covered.
- Once you have noticed that the eggs have started to cook and you fell confident that you could flip the eggs so the other can cook, please do so. If not comfortable, use another pan of the same size to continue cooking the eggs or use a plate to slide the eggs out of the pan and another plate to flip the eggs and slide back to the original pan. You can also cover the eggs if preferred. Make sure the eggs are fully cooked and serve right away with bread.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.