Fish Pepper

Fish peppers are a type of hot pepper that are native to the mid-Atlantic region of the United States, particularly the Chesapeake Bay area. They are a relatively mild hot pepper, with a Scoville rating of around 5,000 to 30,000, similar to a jalapeño pepper.

 

Fish peppers get their name from their traditional use in fish dishes, particularly in the African American cuisine of the Chesapeake Bay area. They are typically used in a range of dishes, including hot sauces, soups, stews, and pickles.

 

What sets fish peppers apart from other hot peppers is their unique appearance. When they are immature, fish peppers are light green or yellow, but as they ripen, they turn a variegated shade of cream, orange, and red. This makes them a popular choice for ornamental gardens as well as for cooking.

 

 

Days to Maturity: 80 Days

Seeds per pack: 15

• Planting: Fish peppers can be grown indoors or outdoors, but they require warm temperatures to germinate and grow. Start the seeds indoors 6-8 weeks before the last frost, or sow them directly outdoors once the soil has warmed up to around 60°F (15°C).

• Soil: Fish peppers prefer well-draining soil with a pH of 6.0-6.8. They do well in containers or raised beds, as long as the soil is kept consistently moist.

• Sun and Water: Fish peppers require full sun (at least 6 hours of direct sunlight per day) to thrive. They also need consistent watering, so make sure to keep the soil moist but not waterlogged.

• Fertilizer: Fish peppers are heavy feeders and benefit from regular applications of fertilizer throughout the growing season. A balanced fertilizer with a higher ratio of nitrogen is ideal.

• Pruning: Fish pepper plants can grow quite bushy, so pruning can help to increase air circulation and prevent disease. Prune off any dead or diseased leaves, as well as any suckers that appear in the crotch between branches.

• Harvesting: Fish peppers can be harvested when they are green or once they have ripened to a variegated color. The flavor and heat level will be more intense as the peppers mature. To harvest, simply snip off the peppers at the stem.