Over the years, I’ve shared several ways to prepare smoked herrings; stewed, paired with cabbage, and in this classic Quick and Easy Smoked Herring Choka that remains a favorite. This version brings a few subtle updates, but it remains deeply rooted in the same bold Caribbean flavors we love. If you ever find yourself in Barbados, I highly recommend trying it served inside roasted breadfruit; an unforgettable combination.
This dish brings together the smoky depth of prepared herring fillets, the punch of fresh hot pepper, and a finishing “chunkay” of hot oil poured over raw onions to temper them. It’s quick to assemble, deeply satisfying, and perfect alongside rice and dhal or tucked into flatbread for a flavorful bite.
Be sure to prepare your smoked herring well, removing excess salt and any lingering bones. The rest comes together in minutes and delivers big on taste.
Ingredient Guide
- Smoked Herring Fillets: Rich, salty, and smoky. Make sure to soak and debone before using.
- Scotch Bonnet Pepper: Adds intense heat and flavor. Use less if you’re heat-sensitive.
- Scallion: Adds a fresh oniony note.
- Tomatoes: Brings brightness and juiciness to balance the salt and spice.
- Onion: Sliced thin for a crisp texture and mellowed through the chunkay technique.
- Parsley: Adds a burst of color and herbal freshness.
- Black Pepper: Enhances the spice profile and brings depth.
- Garlic: Essential for savory flavor.
- Olive Oil: Used to finish the dish with a hot oil pour for the classic “chunkay” effect.
Cooking Notes from the Kitchen
- Soak smoked herring in boiling water and rinse well to reduce saltiness. Debone carefully.
- Use caution when pouring hot oil over onions—it should be hot enough to sizzle slightly.
- If you can’t find Scotch bonnet, use your favorite hot pepper or a quality pepper sauce.
- “Chunkay” is a traditional method of pouring hot oil over aromatics—commonly used in Indo-Caribbean cooking.
- You can serve this warm or room temp; it’s flavorful either way.
Shopping Made Easy
- Smoked herring is available in vacuum-sealed packs or dried at Caribbean and West Indian grocers.
- Roma tomatoes are ideal here as they’re firm and less acidic.
- Fresh Scotch bonnet peppers are usually in the produce section—wear gloves when handling.
- Use extra virgin olive oil or your preferred neutral oil for chunkay.
- Pick fresh parsley and scallions for the best herb flavor and garnish.
What is chunkay in Caribbean cooking?
Chunkay is the technique of pouring hot oil over raw ingredients like onions or garlic to quickly temper their sharpness and release aroma into a dish.
How do I prepare smoked herring?
Soak in boiling water, then rinse and repeat to reduce salt. Pick out any bones before using.
Can I make this dish ahead?
Yes. It keeps well in the fridge for 2–3 days and the flavors deepen as it sits. Serve at room temp or gently reheated.
What can I serve with smoked herring choka?
Rice and dhal is the classic combo. You can also enjoy it with fried bakes, flatbread, or stuffed in roasted breadfruit.
Is smoked herring choka gluten-free?
Yes, as long as all your ingredients are verified gluten-free, especially seasoning blends and oil.
Quick and Easy Smoked Herring Choka
Description
A classic Caribbean fish dish made with smoky herring, hot pepper, and aromatics—finished with a hot oil chunkay for big flavor in minutes.
Ingredients
Instructions
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Place the prepared smoked herring in a large bowl. Add tomatoes, scallions, parsley, scotch bonnet pepper, black pepper, and garlic. Mix well.
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Layer the thinly sliced onion on top of the mixed ingredients.
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Heat olive oil in a small pan until wisps of smoke appear.
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Carefully pour the hot oil over the onions to chunkay. The sizzling will soften the onion and infuse the dish.
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Mix thoroughly. Taste and adjust salt only if needed, as smoked herring is naturally salty.
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Serve warm or at room temperature with rice and dhal or breadfruit.
