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.

Published by bblake10

I'm originally from the beautiful island of Jamaica. In Jamaica, we always find a reason to celebrate. And, when there's a celebration, there is music, fun and of course, food, great food. Presently, I reside in So. Florida.Living here in Florida offers varied cultures, people of different ethnic backgrounds. I've a great passion for the culinary side of life. Therefore, being in So. Fl., provides me the great accessibility of fresh seafood, fruits and vegetables. Moreover, I've the choice to indulge in a amazing foods from different cuisines.This ability provides great inspiration for me to retreat to my humble kitchenette and replicate these dishes.It warms my heart to be able to break bread with loved ones. I'm an avid reader and love to get lost between these beautiful words. I find reading to be a social activity because it allows me a peek inside other people's minds which in turn makes me more empathetic towards others. One day in the near future, I hope to publish my very own words in the area of poetry as well as my other love, food. Yoga and speed walking are just a few of the things that keep me balanced and centered. I love family and friends; and, of course, wholesome foods with a glass of cocktail. Life is what you make of it. And, I try to savor and enjoy the simple and precious moments.

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