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2 lb. pickled shad
½ lb. pickled mackerel
½ lb. pickled herring
1 cup vinegar
1/3 cup salad oil
1 tablespoon pimento seeds
4 stalks scallion chopped fine
Very small amount of green scotch bonnet pepper
Yellow scotch bonnet pepper
1 medium size onion chopped very fine
Place all fish in a large basin of cold water and soak for at least 4 hours. Pour off cold water and then scald the fish with boiling water. Let the fish soak in the water for about five minutes. Pour off the water. Remove all skin and bones and then shred the fish as finely as possible.
In a sauce pan bring to the boil the vinegar and pimento seeds. Arrange shredded fish in a dish and fold in roughly one half of the chopped peppers, onions, and scallions, then add the oil over the fish.
Decorate the Gundy with the rest of the chopped peppers, onions, and over this pour the vinegar and pimento seeds. Allow to stand overnight before serving. DO NOT REFRIGERATE.
Gundy makes a delicious snack for cocktails served on unsalted crackers. It may be kept for weeks if bottled and kept in refrigerator after the first 24 hours.
From “A Merry Go Round of RECIPES from Jamaica”
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