What is saltfish and how to cook with it
Saltfish is a staple ingredient in Caribbean cooking, showing up in everything from buljol and accra to hearty stews and rice dishes. Made by salting and drying fish, usually cod, saltfish has been used for generations across the islands because it stores well, cooks up flavorful, and stretches into countless meals.
In this guide, you’ll learn what saltfish is, how it’s made, how to prepare it for cooking, and the different ways it’s used in Caribbean cuisine. Whether you’re trying saltfish for the first time or grew up eating it on a Sunday morning, this post breaks it all down.
What Is Saltfish?
Saltfish is fish, usually codfish, that has been heavily salted and dried to preserve it. Popular throughout the Caribbean and other parts of the world, it must be soaked or boiled before cooking to remove excess salt.
Saltfish in Caribbean Cooking
Saltfish, also called salted cod, bacalao, or baccalà , is that salty, dried fish we’ve been soaking and cooking for generations. It’s usually made from cod, haddock, or pollock that’s been preserved with salt and dried out so it can last a long time without spoiling.
It first made its way to the Caribbean through European trade during colonial times, and even though most of our saltfish today is imported from places like Canada or Norway, it’s still a pantry staple in homes across the islands.
What makes saltfish so valuable? It’s budget-friendly, loaded with protein, and has a rich, savory flavor that levels up almost any dish. Plus, it stores well, making it perfect for stretching meals when fresh fish isn’t on hand.
From buljol on a Sunday morning to stewed saltfish with dumplings, this humble ingredient holds a permanent spot in our Caribbean kitchens.
History of Saltfish
Saltfish has been around for centuries, long before fridges and freezers were a thing. Salting and drying fish was one of the earliest ways to keep it from spoiling, and it made seafood more accessible to people living far from the coast.
When European traders brought this method to the Caribbean during colonial times, it stuck. Saltfish became a major part of our food culture, especially for people who didn’t always have access to fresh meat or fish.
These days, a lot of the saltfish we use comes from places like Norway and Canada, where it’s still made using traditional methods. Some brands even carry sustainability certifications like MSC, which is great for those of us who want to make more eco-conscious choices.
So while saltfish started as a practical solution, it’s grown into something that connects us to history, culture, and now even sustainability.
How Saltfish is Made
Saltfish is made using one of two methods: dry salting or brining.
With the dry method, salt is packed directly onto the fish, drawing out moisture and giving it a firmer texture. It’s an old-school technique that lets producers control how salty the fish gets.
The brine method involves soaking the fish in salty water. This gives the fish a more even salt distribution and a slightly softer texture compared to the dry version.
Both methods do the same job: preserve the fish for long-term storage, but they each create a slightly different end product. Most store-bought saltfish is dry-salted, but it helps to know the difference, especially if you ever try your hand at salting fish yourself.
How to Prepare Saltfish for Cooking
Saltfish isn’t ready to cook straight out of the package, unless you’re trying to get your blood pressure up. Before you can enjoy it, you’ve got to remove most of the salt and rehydrate the fish.
There are a few tried-and-true methods to get it prepped, and which one you use depends on how much time (and patience) you’ve got.
Boiling method – for when you are in a hurry
This is the quick route. Rinse the fish first, then boil it in a pot of water for a few minutes. Drain, refill with fresh water, and boil again. Repeat this 2–3 times or until the salt level is where you like it.
This method softens the fish a bit more, so it’s great if you’re shredding it into something like buljol or a stew.
Soaking method – for overnight prep and better texture
Rinse the fish to remove surface salt, then place it in a bowl of cold water. Let it soak, changing the water every 30–40 minutes. You can also soak it overnight in the fridge for an even gentler desalting.
This method preserves more of the fish’s texture, making it ideal for dishes where you want chunks or flakes of fish.
Washout Method
This one’s hands-on. Chip up the fish, toss it into a colander over a bowl, and let cold water run over it while you “wash” it with your fingers. Massage the salt out, pouring off the water as it fills up.
It takes a bit more effort, but it gives you control, and it works great for boneless pieces or when you’re only making a small batch.
No matter which method you use, always taste a little bit before cooking. You want saltfish, not salty fish.
How to Tell When Saltfish Is Ready
Saltfish should still taste lightly salty after soaking or boiling, but it shouldn’t be overpowering. The fish should flake easily and feel rehydrated instead of stiff or dry.
The texture can also depend on the dish you’re making. For buljol or stewed saltfish, a softer texture works well. For rundown or dishes where you want firmer flakes, you may want to soak it a little less.
When in doubt, taste a small piece before cooking. It’s much easier to remove more salt than to fix an overly salty dish later.
Where to Buy Saltfish
You can find saltfish in most Caribbean or international grocery stores, and sometimes even in the seafood section of larger supermarkets. It usually comes in a few forms:
- Bone-in with skin – This is the most budget-friendly option, but it takes the most prep. You’ll need to debone, remove the skin, and soak it longer.
- Boneless, skinless fillets – My go-to. A little more expensive, but way easier to work with—especially if you’re short on time.
- Canned/flaked saltfish – The most convenient, but also the priciest. Just open and use (though I still like to rinse it).
Packages typically range from 8 to 16 ounces and are vacuum-sealed for freshness. If you’re new to saltfish, start with the boneless kind so you can focus on the cooking, not the clean-up.
Popular Caribbean Saltfish Dishes
Saltfish is used in all kinds of Caribbean recipes, from breakfast dishes to hearty dinners and fried snacks. Here are some popular ways it’s enjoyed across the islands.
Breakfast Favorites
Saltfish Buljol
A fresh saltfish dish mixed with onions, tomatoes, peppers, and oil. Often served with fried bake or coconut bake.
Ackee and Saltfish
Jamaica’s national dish is made with saltfish, ackee, onions, and seasoning.
Snacks and Appetizers
Saltfish Accra
Deep-fried fritters made with seasoned batter and flaked saltfish.
Saltfish Balls
Crispy saltfish balls made with provisions like green banana or breadfruit.
Saltfish Pies
Pastries stuffed with seasoned saltfish filling.
Lunch and Dinner Ideas
Saltfish Rundown
Saltfish simmered in coconut milk with herbs and ochro.
Stewed Saltfish
Saltfish cooked with tomatoes, onions, and seasoning.
Saltfish and Rice
A one-pot Caribbean dish made with coconut milk, herbs, and flaked saltfish.
Saltfish Buljol Pizza
A Caribbean fusion pizza topped with saltfish buljol.
However you choose to cook it, saltfish adds a bold, briny kick to any meal. It’s one of those ingredients that stretches far, pairs well with countless Caribbean dishes, and never goes out of style.
Frequently Asked Questions
Most saltfish is made from cod, but you’ll also find versions made with haddock or pollock. It all depends on where it’s sourced and what’s available.
Nope, it’s preserved raw. You’ll need to soak or boil it first to remove the salt and then cook it fully before eating.
Technically yes… but unless you want to taste straight ocean, don’t skip the soaking or boiling. It’s way too salty out of the package.
Both are preserved fish, but saltfish is salted and dried, while smoked herring is, well, smoked! Smoked herring has a stronger, more intense flavor and is often used differently in recipes.
Unopened, it can last months in the pantry. Once opened, keep it refrigerated and use it within a few weeks, or freeze it for longer storage.
Final thoughts
Saltfish is one of those ingredients that tells a story of trade, tradition, and survival. It’s a pantry hero in Caribbean cooking, showing up in everything from casual breakfast to Sunday lunch to street snacks.
Whether you’re just discovering it or looking for new ways to use it, there’s no shortage of recipes to try. From classic buljol to coconut-rich rundown, saltfish proves time and again that humble ingredients can bring big flavor.
Have a favorite way to use saltfish? Share it in the comments, or let me know if you’re trying it for the first time!
