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Bajan Fish Seasoning - Fresh from your garden!

A classic Bajan recipe utilizing easy to grow herbs and peppers. As World Environment and Ocean Day are just mere days apart each June, it hits home that the earth and ocean are not separate, but part of the same large ecosystem we live within. Get involved: Develop a love for the earth and the oceans together by planting a herb garden at home. Nurturing and growing your love for the earth, and creating your unique version of a delicious Bajan staple, which can be used to season many things including your favourite sustainable fish!

Slow Food Barbados sells heirloom and organic seeds through its social enterprise Slow Seeds. The proceeds from seeds sold go towards the initiatives run by Slow Food Barbados including the Educational School Gardens and Slow Fish.

Click the image to get your seed pack if you dont have one yet!

Planting and Growing guide for Slow Seeds: Fish Seasoning Pack

Created by our permaculture partners: CPRI Barbados Contains - NY Early Onions, White Spear (green) Bunching Onions, Habanero Peppers, Creeping Thyme, Wega Parsley, Sweet Marjoram, Garlic Chives, Durango Outback Marigold.

Fish seasoning Garden plan
Download PDF • 75.94MB

Now that you've grown and harvested your herbs its time to create

A Classic Bajan Fish Seasoning Recipe:

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 5 minutes

Rest Time: 1 week

Total Time: 1 week

WOD fish seasoning
Download PDF • 794KB

Utensils Needed:

  • Knife

  • kitchen scissors

  • food processor / blender

  • Glass jar(s)


  • 4 cups white onions

  • 5 large green onions (stalks and bulbs)

  • 4 habanero peppers (or Scotch Bonnet)

  • 2 cups fresh thyme

  • 2 cups fresh parsley

  • 2 cups fresh marjoram

  • 6 garlic cloves OR 1.5 cups garlic chives

  • 1 and 1/2 cups white vinegar

  • 1 teaspoon ground cloves

  • 1/4 teaspoon black pepper

  • 3 tablespoons salt


Step 1

Roughly chop and then process the onions, green onion, garlic, and habanero peppers to a coarse paste in a food processor.

Step 2 Place the leaves of thyme, parsley and marjoram in a food processor with the vinegar and liquefy.

Step 3 Combine the onion paste, vinegar mixture, and the remaining ingredients in a bowl and mix well. Cover, and let it mellow for 1 week before stirring well and storing in a glass jar. The seasoning will keep in the refrigerator for up to 6 months.

Now for the fish... Have a look at our Sustainable Seafood Consumer Guide for best purchasing practices. Happy Growing and Cooking!

Slow Food Barbados


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