Smoked Herring Choka

Front close up shot of a bowl of Smoked Herring Choka
Aerial shot of Smoked Herring Choka with bread and towel on side
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Smoked Herring Choka is an excellent smoked salty snack that pairs great with some crackers or in a sandwich with roasted or fried bake. Before refrigeration, people would smoke or salt their meats as a form of preservation; however, the tradition has survived because of the intense flavors that come from these processes. We take the strong smoky flavors with this Smoked Herring Choka recipe and enhance them with fresh herbs and vegetables to create a unique fishy, smokey, and salty salsa.

Author: Rachel Ottier-Hart
Average: 5 (7 votes)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins



Place Smoked Herring fillets into a heat-safe bowl and pour boiling water over the fish until fully covered. Set aside and allow resting for 20-25 minutes.
While the fish is resting - prepare the Onion, Garlic, Seasoning Peppers, Tomatoes, Tarragon, and Spring Onions and set them aside into another bowl.
Once the fish has finished resting, discard the water and place the fish onto a paper towel to absorb any remaining moisture.
Take one fillet at a time. First, remove and discard as many bones as possible and place the de-boned fillets into a clean bowl. This step is to make sure you remove the larger bones that would cause problems swallowing.
Now that the fillets are de-boned use your fingers or a fork to shred the fish into small flakes.
Combine the flaked fish and prepared veggies into one bowl and mix.
In a small sauté pan, warm the 4 tablespoons of oil on medium to high heat for 3-5 minutes.
Once the oil is hot, remove from the heat and slowly pour all over your fish and vegetable mixture listening for the sizzling sound.
Mix to incorporate all the ingredients and add black pepper to taste.
Serve with crackers or your favorite fried or roasted bake.
Spicy Option - Add Chopped and Seeded Scotch Bonnet to step 2.

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