One of my favorite comfort foods growing up was a simple meal of dhal, rice, and smoked herring on the side.

This dish takes me back to the heart of Trinidadian home cooking. Whether it’s for breakfast, lunch, or dinner, smoked herring cooked with tomatoes and seasonings has always been a staple in my home.

Today, I’m excited to share this delicious, easy-to-make recipe with you and explain what makes Trini-style smoked herring so special.

What Is Smoked Herring?

Smoked herring is a cured fish that is salted and smoked to preserve it. This curing process gives it a rich, smoky flavor and firm texture.

Herring is a small, oily fish naturally high in healthy fats like omega-3 fatty acids, making it delicious and nutritious. The smoking process enhances the flavor, creating a salty, slightly smoky fish that pairs beautifully with other dishes.

In Trinidad, smoked herring is sold dried and salted, making it ideal for long-term storage.

What Is Trini-Style Smoked Herring About?

The preparation involves sautéing the herring with onions, garlic, tomatoes, sweet peppers, and herbs like thyme and chadon beni (cilantro).

These fresh ingredients help to mellow the saltiness of the fish while adding layers of flavor. Some people like to add hot peppers for a little kick, but it’s optional depending on your spice tolerance.

This dish is incredibly flexible and easy to customize to your taste. What makes Trini-style smoked herring so special is its simplicity.

What to Eat Smoked Herring With

1. Coconut Bake

Coconut bake is a soft, slightly sweet bread made with grated coconut, flour, and a hint of sugar. It’s eaten for breakfast or brunch in Trinidad.

2. Fry Bake

Fry bake is a favorite with smoked herring. It’s a simple dough that’s fried until golden and puffy, creating a slightly crispy exterior with a soft, fluffy inside.

3. Dhal and Rice

My favorite way to enjoy smoked herring is with dhal and rice. Dhal, a soupy dish made from split peas, turmeric, and garlic, is a staple in Trinidadian cuisine.

When served with steamed rice and a side of smoked herring, the flavors blend beautifully.

4. Provision

Ground provisions such as yams, dasheen, sweet potatoes, and cassava are another great pairing for smoked herring.

How to Clean Smoked Herring?

What You’ll Need:

Smoked herring fillets
Water
A pot for boiling
A bowl for soaking

Instructions:

Soak the Herring:
Smoked herring is very salty, so the first step is to reduce the salt content. Place the smoked herring fillets in a bowl and cover them with cold water. Let them soak for about 20–30 minutes. This will help soften the herring and draw out some of the salt.

Boil the Herring:
After soaking, drain the water and place the herring in a pot. Cover with fresh water and bring it to a boil. Boil the herring for about 5–10 minutes.

Remove Skin and Bones:
Once boiled, drain the water and let the herring cool slightly. Using your fingers or a small knife, carefully peel away the skin. Next, flake the fish and remove any visible bones. Herring can have small, fine bones, so take your time to remove as many as possible.

Rinse and Drain:
After deboning, give the flaked herring a final rinse under cold water to remove lingering salt. Drain the fish and pat it dry with a paper towel.

Once cleaned, your smoked herring is ready to be cooked and enjoyed!

How to Make Trini-Style Smoked Herring with Tomatoes

Ingredients:

2–3 pieces of smoked herring (cleaned and deboned)
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 large tomato, chopped
1 sweet pepper (bell pepper), chopped
1 hot pepper (optional), chopped
2 sprigs fresh thyme
2 tablespoons chadon beni (culantro), chopped (or cilantro if unavailable)
Salt and black pepper to taste

Instructions:

Sauté the Vegetables:
Heat the vegetable oil in a large frying pan over medium heat. Add the chopped onions and garlic, and sauté until the onions are soft and translucent, about 3–4 minutes.

Smoked Herring:
Add the cleaned, flaked smoked herring to the pan. Stir well to combine with the onions and garlic, and cook for another 2–3 minutes, allowing the herring to warm through.

Add the Tomatoes and Peppers:
Next, add the chopped tomatoes, sweet pepper, and hot pepper (if using) to the pan. Stir everything together and cook for about 5 minutes, until the tomatoes have softened and the flavors have blended.

Season and Simmer:
Add the thyme and chadon beni to the pan, and season with a pinch of salt and black pepper. Be cautious with the salt, as the herring is naturally salty. Lower the heat and let the mixture simmer for another 5–7 minutes, stirring occasionally.

Serve and Enjoy:
Once the tomatoes have broken down and the mixture is fragrant, your Trini-style smoked herring is ready! Serve it alongside your favorite side like coconut bake, fry bake, dhal, and rice, or provisions.

Final Thoughts

Trini-style Smoked Herring and Tomatoes is a classic, comforting dish packed with flavor. It’s a simple recipe that transforms humble smoked herring into a vibrant, savory side dish.