Chiktay Aranso
“A zesty Haitian appetizer of smoked herring shredded by hand and tossed raw with onions, bell peppers, scotch bonnet, lime and oil into a spicy, tangy salad-spread. Scooped up with bread or cassava, it is the classic companion to an evening drink.”
Where it comes from
Chiktay (from the French chiquetaille, meaning to shred) reflects the long Haitian reliance on imported salted and smoked fish that kept without refrigeration. The hand-shredding gives the dish its name and texture, and it remains a fixture of gatherings where bread, rum and chiktay come out together.
On the plate
Smoky, salty and intensely savory, with a bright citrus tang and a slow-building scotch bonnet heat. The herring stays meaty and chewy while the raw onions and peppers add crunch — bold, briny, and built for bread.
How it works
Soaking draws out excess salt by osmosis and rehydrates the dense smoked fish, while the acid from lime and vinegar lightly cures the onions and brightens the oily herring, balancing its richness.
Variations
made with salted cod (chiktay morue), with avocado on the side, milder without scotch bonnet
On the Palate
Ingredients
Serves 6How it's made
8 steps · Show ↓15 min active
How it's made
8 steps · Show ↓- 115 min
Soak the smoked herring in hot water to soften and reduce excess salt.
- 28 min
Drain, remove any bones and skin, and shred the flesh finely by hand.
- 35 min
Thinly slice onions and bell peppers, and mince scotch bonnet pepper.
- 43 min
Combine the shredded herring with the vegetables in a bowl.
- 52 min
Dress with lime juice, vinegar and a generous amount of oil.
- 62 min
Season with garlic, black pepper and a little epis.
- 710 min
Toss well and let it sit so the flavors meld.
- 83 min
Serve at room temperature with bread or boiled cassava.
