Saltfish
Saltfish — salted and dried cod — is a pantry staple across the Caribbean, most famous as half of Jamaica's national dish, ackee and saltfish. Because it's preserved with salt rather than refrigeration, it keeps for months and needs to be soaked before cooking. This guide covers how to buy, soak, and cook it, and where to find it near you.
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The most convenient form for home cooks — pre-boned, salted, and dried cod, sold in vacuum-sealed packs at most Caribbean grocers.
Traditional whole salted cod, often sold in wooden boxes — more work to prepare but preferred by many home cooks for flavor.
A popular Jamaican appetizer made from shredded saltfish mixed into a seasoned batter and deep-fried.
Blue Marlin, Bacalhau-style imported cod, and various Caribbean-market house brands sold by weight.
Soak in cold water for several hours to overnight, changing the water 2–3 times, to remove excess salt before cooking. A quicker method is a 10-minute simmer followed by a rinse.
The classic pairing — flaked, desalted saltfish sautéed with ackee, onions, tomatoes, peppers, and thyme.
Saltfish also appears in fritters, saltfish and callaloo, and various Caribbean stews and rice dishes.
Unopened dried saltfish keeps well in a cool, dry pantry; once opened, refrigerate and use within a couple of weeks, or freeze for longer storage.
Caribbean grocery stores stock boneless and bone-in saltfish, usually near other Jamaican and West Indian pantry staples. See our Caribbean Grocery Stores Near Me directory to find one nearby.
They're very similar — both are salt-cured, dried cod. 'Bacalao' is the term used in Latin and Portuguese cooking, while 'saltfish' is the common Caribbean term, though the product is essentially the same.
For best results, soak overnight in the refrigerator, changing the water once or twice. If you're short on time, a 10-15 minute simmer followed by a rinse will also remove most of the excess salt.
No — it needs to be soaked or simmered first to remove excess salt, or the finished dish will be too salty to eat.
Saltfish pairs well with callaloo, boiled green bananas, breadfruit, dumplings, and rice and peas.