Saltfish Buljol
Think Sunday morning with the radio on and a bowl of this saltfish buljol waiting to be devoured.
This simple but bold saltfish salad is packed with fresh flavors, making it a Caribbean breakfast staple. Let’s talk about how to make it and why you’ll keep coming back to it.
I’ve lost count of how many mornings this dish showed up on the table—especially on weekends.
It was one of those “eh, just throw something together” dishes that still somehow felt special.
Whether it was paired with a hot bake fresh out the pot or just some leftover provision, saltfish buljol always had a way of making the morning feel a little more Caribbean.
What is saltfish buljol
Saltfish buljol is a traditional Caribbean dish made by shredding rehydrated salted cod and mixing it with fresh veggies like tomato, onion, and pepper.
In Trinidad and Tobago, it’s usually served at breakfast with fry bake (but don’t worry, we’re just focusing on the buljol here).
It’s known for being bold, briny, and fresh, a real flavor wake-up call.
How to make saltfish buljol
Ingredients
You only need a few things to make this dish sing. Here’s what brings it all together:
- Saltfish (salted cod): The star. Boiled and shredded to mellow the salt and make it flake apart.
- Tomatoes and onions: The classic crunchy-fresh combo.
- Hot pepper (like scotch bonnet or pimento): Bring the heat—or just a little tickle if that’s your style.
- Fresh herbs (chive, parsley, or cilantro): For color and bright, fresh flavor.
- Oil: Coconut oil is traditional, but vegetable oil works too. Some people heat the oil before mixing—it’s a personal preference.
- Optional extras: Cucumber, bell pepper, or even a splash of lime juice to switch things up.
Instructions
- Boil the saltfish to remove excess salt—usually about 10–15 minutes. You can do this once or twice depending on how salty your fish is.
- Shred the fish into small bite-sized pieces once it cools.
- Chop your veggies—tomato, onion, pepper, and herbs.
- Combine everything in a bowl with the shredded saltfish.
- Drizzle in the oil—heat it first if you like a lightly wilted texture.
- Mix and taste—adjust pepper, oil, or herbs to your liking.
- Let it sit for 10–15 minutes before serving so all the flavors mingle.
Tips
The biggest game changer? Don’t skip properly rinsing and boiling the saltfish, if it’s too salty, everything else gets drowned out.
Make sure to dice your veggies small so every bite gets a good balance of crunch and flavor.
And honestly, this dish always hits harder after sitting for a bit. If you can make it ahead and let it chill in the fridge, you’re giving the flavors time to mingle and do their thing. Trust me, it’s even better the next day.
Serving suggestions
- The classic combo is fry bake and buljol, but it’s just as good with roast bake or even ground provisions.
- You can also pile it onto crackers, avocado toast, or tuck it into lettuce wraps.
- For full Trinbago vibes, add a slice of zaboca (avocado) on the side and sip on some bush tea.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Before serving again, give it a little mix and maybe a splash of lime or oil to freshen it up.
Related recipes
- Trinidad Fry Bake (coming soon!)
- Green Fig and Saltfish
- Stewed Saltfish
- What is Saltfish?
Frequently Asked Questions
Not really. You won’t get that salty depth of flavor. Saltfish is what gives buljol its character.
Nope. Some people love the little wilted effect warm oil gives to the veggies. Others prefer everything raw and crunchy
It can be, but it’s totally up to you. Use as much or as little hot pepper as your taste buds can handle.
Recipe
Saltfish Buljol
Ingredients
Method
- Place saltfish in water (make sure water covers fish) and let soak for 15 minutes, throw off water and re-soak for another 15 mins. (Taste fish to see if still too salty, if yes repeat) You can also try “boiling” method. See Notes
- Chip saltfish into small pieces
- Mix everything together: tomato, onion and olive oil
- Add saltfish
- Add saltfish to sliced bake.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
