Pekelé — Curaçao-Style Pickled Fish

Information

Pekelé is a tangy Curaçao holiday favorite, traditionally prepared with salted herring, onions and aromatic spices. This refrigerated home version includes a cooked-salmon alternative inspired by salmou di barí. Serve chilled with crusty bread for Christmas or New Year. Allow 12–24 hours for marinating, plus any herring desalting time.

Ingredients

• 500 g boneless salted herring fillets, desalted according to package directions, OR 500 g fresh skinless, boneless salmon fillet; choose one fish !
• 2 medium red onions, thinly sliced
• 200 ml white vinegar (5% acidity)
• 200 ml water, plus extra for cooking and desalting
• 2 bay leaves
• 6 whole allspice berries
• 6 black peppercorns
• 2 whole cloves
• 1–2 tablespoons sugar, to taste
• 1/2 Madame Jeanette pepper, sliced, or a milder chili to taste (optional)
• Up to 1/2 teaspoon salt, only if needed for the salmon version
• Crusty bread, for serving (optional)

Preparation

1. Herring option: follow the package directions for desalting in cold water in the refrigerator, changing the water as instructed. This may take 12–24 hours or longer depending on the product. Remove any remaining bones. Do not taste uncooked fish to check its salt level.
2. Gently poach the desalted herring or fresh salmon in a separate pan of water until the thickest part reaches 145°F (63°C). Allow about 5–10 minutes depending on thickness; temperature determines doneness. Drain and gently separate into large bite-size pieces.
3. In a small saucepan, combine the vinegar, 200 ml water, bay leaves, allspice, peppercorns, cloves and 1 tablespoon sugar. Bring to a boil, simmer for 2 minutes, then remove from the heat. Add more sugar if desired. Do not add salt to the herring version; use a little for salmon only if needed.
4. Place the onions and optional chili in a clean, heatproof container. Pour the hot marinade over them. Cool promptly in an ice-water bath until cold.
5. Place the cooked fish in a clean, shallow, covered food-safe container and refrigerate promptly. Refrigerate cooked fish within 2 hours of cooking. Once both fish and marinade are cold, pour the marinade and onions over the fish, using a snug container so the fish is covered.
6. Cover and refrigerate at 40°F (4°C) or colder for 12–24 hours. Gently turn the pieces once if needed. Vinegar flavors the fish; it does not replace cooking.
7. Serve chilled with bread, removing whole spices and chili pieces as desired. Keep refrigerated and eat within 3 days of cooking, including the marinating time. This is a refrigerator dish, not a shelf-stable preserve.