If you're using a very hot pepper like habanero or scotch bonnet and dont want the flaming heat dont include the seeds or the membrane that surrounds the seeds

Start by putting the fillets into a fairly deep bowl and cover with boiling water. This will help remove some of the salt and make the fish tender enough to shread. Allow it to sit for 15 minutes under hot water.

While the smoke herring fillets soak in hot boiling water, prepare the onion, pepper and tomato. Basically all your doing is slicing the pepper and onion very thin and dice the tomato into small pieces. If you are using the optional ingredients, all you have to do is slice/ dice the same as you did with the onions etc.

Drain out the water from the bowl and rinse the fillets with a fresh batch of cool water. Squeeze dry and start breaking/ shredding the fillets into small pieces. You may notice some tiny bones. Try to remove as much as you can. But dont worry the bones are soft and wont hurt you.

Empty all the onions, pepper and tomato into the bowl with the shredded herring and add a couple dashes of black pepper. Then give it a good mix. The final step is to heat the olive oil over high heat and as soon as you start seeing smoke, pour it over everything. This will help cook the onion and allow the flavor to marry. Mix well and serve.