How to Make the Perfect African Dish With this Boneless Saltfish


Dried Skinless and Boneless Saltfish

Boneless Saltish is a dried preserved salted white fish, mostly from Haddock, Cod or Whiting to name few.

Desalinate the boneless saltfish before eating.

Ackee and Saltfish Recipe

  • STEP 1

    Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.

  • STEP 2

    Repeat this process until you’re happy with the saltiness when tasted.

    We recommend to boil the fish three times in total for a perfect balance of salt in the fish.

    Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.

  • STEP 3

    Now you’ll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat.

    Once the oil is sizzling hot, turn the heat down to low-medium.

    Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.

  • STEP 4

    Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.

  • STEP 5

    Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes.

    These ingredients help to bring a heat balance, so it’s not too spicy.

  • STEP 6

    Now you’ll need to add in your ackee and dash in a little more black pepper.

    Fold in the ackee; the ackee is soft so it’s important to fold it in very gently – nobody likes mushy ackee.

  • STEP 7

    Once folded in, simmer for 3-5 minutes before serving.


Store in a cool dry place and avoid direct sunlight. Once opened, keep refrigerated and consume within 24 hours.

More about saltfish





Saltfish Boneless, Saltfish Cutlet


250g x 10, 350g x 10