Solomon-a-Gundy

Solomon-a-Gundy (also known as Solomon Gundy) is a fermented fish condiment made using smoked herring. Solomon-a-Gundy was once considered a delicacy in England, with references dating back to the 18th Century, courtesy of The Foods of England Project. The name may come from the old British word ‘salmagundi’ meaning ‘salad’ or ‘mix of ingredients’.

Solomon-a-Gundy is still popular in the Caribbean and is made by soaking and par-boiling the smoked herring to remove some of the salt. When softened, it is shredded and the bones removed. The Caribbean version uses vinegar, onion, scallion, thyme, a little sugar, scotch bonnet pepper, oil and pimento blended with the smoked herring. The Solomon-a-Gundy is served with crackers as an appetizer. The flavours are salty, warm, smoky, and peppery. Some people add creamed cheese to the mixture to reduce the intense flavours.

Our Solomon-a-Gundy made it to the UK from Jamaica by way of the excellent Marcia Hanson. Massive thanks to Marcia for sharing a precious jar of her Solomon-a-Gundy with us!