Learn how to make this spicy pickled paste made from smoked herring and seasoned with only a handful of ingredients. This is the perfect Jamaican side dish or appetiser for so many island recipes.
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For those of you who are Jamaican or who knew up in a Jamaican household, I am almost certain that you would have heard of this.
After many requests, I decided to honour this beloved recipe and finally post it on my website.
I remember this from my childhood, although we wouldn't eat it very often, it was considered a cheap and cheerful side dish that would sometimes carry us over until dinner time.
If you are looking for a Jamaican themed appetiser or side dish that doesn't break the bank or compromise your budget then this recipe is a must try.
It's like the Caribbeans answer to a chic-flick or game day appetiser, instead of popcorn or wings, it's all about the gundy.
What is solomon gundy?
Also known as solomon-a-gundy is an appetiser/side primarily made from smoked red herring.
In the traditional recipe, salted mackerel and shads are included, althought nowadays, many people prefer to leave out the mackerel/shads.
The smoked red herring is usually soaked and/or par-boiled to rid the excess salt and de-boned depending on whether you are using a fillet or whole fish.
Other ingredients such as vinegar, onion, scallion, thyme, sugar, scotch bonnet pepper, oil and pimento (all spice) are added to a blender/food processor.
To which they are combined with the red herring and pureed until smooth to create a paste.
The paste is served alone, as a dip, on crackers, tostones (press green plantain), bread or breadfruit.
Growing up there used to be a rhyme/poem that was said.
"Solomon-a-gundy born on a Monday, Christened on a Tuesday, married on a Wednesday, took ill on a Thursday, worse on a Friday, died on a Saturday, buried on a Sunday and that is the end of Solomon a gundy".
Ingredients you will need
- Red herring - You will specifically need to use herring that has been cured/smoked which gives it that signature red hue.
- Vinegar - Any type of vinegar can be used, however I prefer to use apple cidar vinegar.
- Olive oil - A neutral oil is needed to create the paste.
- Garlic/onion granules - My usual go to flavour enhancer.
- Allspice - Also known as pimento, I like to use the ground version.
- Raw cane sugar - It counterbalances the use of vinegar.
- Thyme - Fresh thyme really brings out the taste.
- Scotch bonnet pepper (not pictured) - For heat/spiciness.
- Onion/scallion - I only use half of a small onion as I don't want that overpowering the taste.
The steps
- Place the herring in a large saucepan filled with water and bring to the boil for 10-15 minutes (this will help to get rid of some of the excess salt).
- Drain and discard the water.
- De-bone and skin the herring as best as you can, there will be some bones left behind in the process and that is okay.
- Taste the shredded herring to make sure, it's not too salty, if it is then leave to soak in hot water and taste test again then discard and drain off the water.
- Place the olive oil, vinegar, onion, scallion (I sauted my onion/scallion in advance), scotch bonnet, thyme, garlic/onion granules, all spice, raw cane sugar along with the red herring into a blender or food processor.
- Blitz into a smooth, pureed consistency (add more olive oil/vinegar if needed).
- Serve accordingly.
Notes and tips
- Traditional solomon gundy calls for red herring that is smoked (hence the red hue) and cured.
- If you want to omit all of the salt content then I recommend soaking the herring overnight and then boiling it.
- This recipe is supposed to be salty, I recommend consuming in moderation.
- If possible try to purchase red herring that is smoked without the excess salt content that way you can omit soaking/boiling and just adding some pink salt instead.
- Any leftovers can be placed in a glass jar and refrigerated for 3-4 days.
- You can use a food processor or blender (a sturdy one such as a Blendtec or Vitamix)
- If you do find any leftover bones, they are harmless and edible however you can remove them if you want to.
- I sauted my scallion and onion before hand rather than use them in there raw state.
- The colour of your gundy may vary from light-dark brown, I find when it's pureed it has more of a light brown colour to it.
- If you want your gundy to be chunky then use a food processor instead.
serving suggestions
More fish recipes to try
- Jamaican Fish Tea
- Air Fryer Whole Fish
- Dairy Free Fish Pie
- Caribbean Baked Fish
- Saltfish Buljol
- Jamaican Saltfish Fritters
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Solomon Gundy (Solomon-A-Gundy)
Ingredients
- 1 lb smoked herring (454g)
- ¼ cup olive oil (60ml)
- ½ cup apple cider vinegar (118ml)
- ½ half a small onion chopped
- 1 large scallion sliced
- 1 scotch bonnet sliced
- ½ tablespoon fresh thyme
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- ½ teaspoon ground allspice
- 1 teaspoon raw cane sugar
Instructions
- Place the herring in a large saucepan filled with water and bring to the boil for 10-15 minutes (this will help to get rid of some of the excess salt).
- Drain and discard the water.
- De-bone and skin the herring as best as you can, there will be some bones left behind in the process and that is okay.
- Taste the shredded herring to make sure, it's not too salty, if it is then leave to soak in hot water and taste test again then discard and drain off the water.
- Place the olive oil, vinegar, onion, scallion (I sauted my onion/scallion in advance), scotch bonnet, thyme, garlic/onion granules, all spice, raw cane sugar along with the red herring into a blender or food processor.
- Blitz into a smooth, pureed consistency (add more olive oil/vinegar if needed).
- Serve accordingly.
Notes
- Traditional solomon gundy calls for red herring that is smoked (hence the red hue) and cured.
- If you want to omit all of the salt content then I recommend soaking the herring overnight and then boiling it.
- This recipe is supposed to be salty, I recommend consuming in moderation.
- If possible try to purchase red herring that is smoked without the excess salt content that way you can omit soaking/boiling and just adding some pink salt instead.
- Any leftovers can be placed in a glass jar and refrigerated for 3-4 days.
- You can use a food processor or blender (a sturdy one such as a Blendtec or Vitamix)
- If you do find any leftover bones, they are harmless and edible however you can remove them if you want to.
- I sauted my scallion and onion before hand rather than use them in there raw state.
- The colour of your gundy may vary from light-dark brown, I find when it's pureed it has more of a light brown colour to it.
- If you want your gundy to be chunky then use a food processor instead.
Joan Pike says
Looks amazing
Charla says
Thanks Joan.