So, over the week-end, I went a tad naughty and indulged in dish atypical of my weekly diet. All roads led me to a Jamaican experience. Needed something tasty and a little salty. Knew what I had to do. Didn’t have to venture far. Had left-over pickled red herring in close sight in refrigerator.

Because  the sodium content is high in pickled red herring, I made sure to extract same by repeatedly rinsing, boiling and soaking. After taste-testing, fish was simmered in: drizzle of coconut oil, sautéed onions, garlic, tomatoes, scotch bonnet peppers, crushed pimento, pinch of sugar, and splash of vinegar.

Served pickled red herring with a slightly sweet and sour sautéed cabbage with slices of nature’s butter (avocado). This gave a perfect balance to the pickled fish.