Whole Smoked Herring
Smoked herring is a daily migratory fish that can dive several hundred metres in search of plankton. Herring is a predator. Young herring feed on copepods and crustaceans. Adults feed mainly on fish (gobies, flatfish, etc.) and various invertebrates. Herring have a slender body with a greenish-brown to dark blue colour on the back and a silvery tinge on the belly. The lower jaw of the herring is slightly protruding.
Smoked herring replaces mackerel in most recipes. Its flesh is white and tasty as well as fatty.
Health benefits of smoked herring
Smoked herring contains large amounts of eicosapentaenoic acid and docosahexaenoic acid. These are fatty acids of the omega-3 family with protective effects on the cardiovascular system.
Smoked fish in groundnut sauce recipe
- 2 tablespoons olive oil
- 1 onion, finely minced
- 1 clove garlic, finely chopped
- A small knob of ginger, finely minced
- 2 birds eye chilli peppers finely chopped
- 1 tablespoon tomato paste
- 8 1/2 ounces peanuts (grounded or peanut butter)
- 2 to 3 cups water
- 8 oz smoked fish (unsalted)
- Sea salt, to season
- In a medium/large pot add oil and onion at medium-low heat.
- After a minute add garlic, ginger and chillies and continue cooking for an additional minute.
- Reduce the heat and add tomato paste and some salt for seasonings
- Mix all ingredients thoroughly
- Add ground nuts and continue stirring in low heat until it becomes a thick paste.
- Add water, mix well and increase the heat to medium.
- Cook for 15 to 20 minutes in medium-low heat.
- Add fish and continue cooking for an additional 10 minutes.
- The sauce should have volume (not too thick like a paste).
- Taste and season with salt if needed.
- Serve fish with warm plantains topped with any extra groundnut sauce poured over the top. Enjoy!
- Le Figaro sante