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