Plant Characteristics

The Fish pepper is an eye-catching heirloom pepper that is best known for its variegated foliage and peppers. They are usually 2 to 3 inches in length and are tapered and slightly curved. They start off creamy white with green stripes, then to orange with brown stripes, and finally bright red when fully ripe. Measuring between 5,000 and 30,000 on the Scoville (SHU) scale, these medium-hot peppers have a bright, herbal, and slightly sweet flavor with a crisp, refreshing crunch (similar to jalapeños or serranos). Fish peppers are used in many different ways, as their taste and heat profile evolve as they mature. The immature, creamy white peppers are used in white cream sauces, chowders, and oyster stews because they add a moderate kick without discoloring the dish. During the mid-ripening stage, they are an orange color and are used to add visual flair and a fruity, spicy crunch to fresh salsas, fish tacos, and slaws. When they are fully mature and a vibrant, solid red, they are used to make spicy pepper hot sauces, remoulades, pepper oils, and pickles. Plants are compact and striking, usually 2 to 3 feet tall with stunning green and white variegated leaves. The leaves range from solid green to partially green and white, with distinct cream-colored spots; some leaves may be nearly solid white. Perfect for container gardening and patio spaces, but will need adequate sunlight because some leaves are heavily white (lacking chlorophyll). When harvesting the peppers, they should be clipped from the stem rather than pulled off, as the thin, variegated branches tear easily and can damage the plant.