Smoke Herring, also known as Smoked Herring or Kippers, is a popular ingredient in African-Caribbean cuisine. This oily fish is first salted and then smoked over a slow burning wood fire to create its distinctive flavor. The smoking process imparts a rich, smoky taste to the fillets, which are then used in a variety of dishes.

Smoke Herring fillets can be used in stews, casseroles, soups, and mixed with rice or beans. Commonly, African-Caribbean cooks prepare the fish by soaking it in water overnight to remove excess salt and smoky flavor. Then, the fillets can be added to sautŽed onion, garlic, tomato, and pepper to make a savory fish dish. The flavorful taste of Smoke Herring is used to enhance the taste of other ingredients, creating a complex and delicious dish that will leave you satisfied.

In African and Caribbean cultures, Smoke Herring has a long history as a staple ingredient in cuisine and an important source of protein. Families have passed down generations of recipes using this fish, making it an integral part of their cultural identity and heritage. Bringing the taste of Smoke Herring into your own kitchen is a way to connect with these rich and diverse cultures and to experience the flavors that have been enjoyed for centuries.