This dish needs to start being prepared at least one day in advance.
Serves : 3
- 1/2 cup of oil
- 1 Purple onion cut into cubes
- 2 -3 Caribbean Pepper (Scotch Bonnet Peppers)
- 1/2 cup shallots (chopped)
- Black Pepper to taste
- NO SALT
- 4-5 smoked herrings
- 1/4 cup white vinegar
Because the smoked herring is very salted and dry (this is done to preserve the fish so that it doesn’t perish ), the first process will be to desalt the fish.
- Fill a pot with water at room temperature. Let your herring soak inside the bowl for 10 to 12 hours or simply overnight. Change the water as often as you think you should. Check for saltiness.
- Fill another pot with water, just enough to cover the fish. Let it boil for 10-15 mn. You will notice that the fish will slowly open up, exposing its bone.
- Once you’re done boiling, drain the water out and start ” fishing” for bones. Take out all the very hard bones. You don’t have to worry about the soft ones, they’re edible. Tear the fish into small little pieces
- In a pan, whisk your oil and vinegar together, then add your herring to the mixture.
- Wash your Caribbean Peppers, throw out the seeds and cut into small pieces (using gloves)
- Add peppers to the oil-vinegar-herring mixture. Add the remaining seasonings (shallots, onions, black pepper)
- Mix well for about 5 min, stirring regularly.
It is possible that while boiling the herrings, you may remove all the salt, if that happens, you may add some salt. Chiktay is usually served with Haitian bread.