Once in a while I like to go here; that salty and irresistible treat. It’s a delicious dish from my Jamaican ‘roots’ that is mainly served with boiled green bananas and dumplings. And if you’re a true Jamaican, you know that fried plantains and steamed callaloo(spinach) or cabbage have to be added as sides. Because it’s a bit sodium packed I consume it infrequently.
Pickled mackerel comes in fillet and bone-in. Both types are packed with sodium as a way of flavoring and preserving the fish. So, I secured the fillet type and went to work.
- Rinse with tap cold water for a few times.
- Place in stock pot, cover with cold water and boil for about five minutes.
- Drain and rinse. Then, repeat boil for another five minutes
- Drain and rinse with cold water if needed after doing a taste test for amount of salt.
- Flake fish and set aside.
- In a skillet under low to medium heat, add oil and saute chopped onions, bell peppers, tomatoes, scotch bonnet peppers and crushed all spice (pimento). Season with pinch of salt, black pepper and sprinkle of sugar.
- Add flaked mackerel with a drizzle of vinegar and lemon/lime.
- If desire add a sprinkle black pepper and finish with chopped scallion/or parsley.
- Serve with sides of choice.
Guys, least I forget, I never serve my pickled mackerel without a slice of nature’s butter (avocado).