Saltfish is just that, salted, dried fish, usually cod fish. Saltfish is the most important ingredient in Jamaica’s national dish, Ackee and Saltfish. You can find this salted fish in Caribbean, Italian and Asian markets. Choose pieces with white flesh, rather than yellow, with the skin still attached.
Saltfish should store, wrapped airtight, in a cool, dark place indefinitely. Before using, soak for 12 to 24 hours, changing the water every 4 to 5 hours. The soaking softens the flesh and each water change reduces the salt. Drain the last batch of soaking water and pour boiling water over the saltfish; cover and allow to soak for about 15 minutes, or until the flesh is soft.
Then enjoy it in ackee or calaloo.
Natasha,
Thought you should start the New Year with a Blog Award. Go here to
grab your honor–
http://proactiveblackparenting.blogspot.com/2009/12/15-fabulous-blogs-share-love-and-award.html.
You so deserve it! Thanks for helping me want to cook! Happy New Year!
Much love!
[…] off by placing your saltfish in a pot covered with water overnight to sit. This will help get rid of most of its saltiness. […]