uctp tribal member

Pickled red herring and bammies

2lb smoked red herring

2 hot peppers, chopped

1 onion, chopped

A few pimento berries

1/2 cup vinegar


1. Remove skin from herring, discarding head and all the bones.

2. Shred the fish into small pieces.

3. Place in a bowl and add the chopped onion, vinegar, hot peppers and pimento. Mix well and bottle.

4. Serve on bammy rounds.