The short answer
Saltfish is fish, most traditionally cod, that has been preserved by salting and drying, giving a firm, very salty, long-keeping ingredient that is a staple across Caribbean, West African and many other cuisines. Before cooking, saltfish must be soaked, and usually boiled, to remove most of the salt and rehydrate it, after which it is flaked and used in dishes. It has a distinctive savoury, salty depth that flavours whatever it is cooked with. It is the fish in Jamaica's national dish, ackee and saltfish, and it appears in fritters, stews and rice dishes across the region. The tradition comes from salt cod's long history as a preserved, traded food. In the UK saltfish is sold by Caribbean and African food shops.
What to remember
- Saltfish is fish, most traditionally cod, preserved by salting and drying into a firm, very salty, long-keeping staple.
- It must be soaked, and usually boiled, before cooking to remove most of the salt and rehydrate it.
- It is then flaked and used in dishes, adding a savoury, salty depth.
- It is the fish in Jamaica's national dish, ackee and saltfish, and features in fritters, stews and rice dishes.
- In the UK saltfish is sold by Caribbean and African food shops.
For Caribbean and West African families in Britain, saltfish is a deep, savoury taste of home. It is the flaked fish in the Saturday-morning ackee and saltfish, the crisp fritter shared at a gathering, the savoury depth in a pot of stew, the ingredient that has flavoured family kitchens for generations. It carries the memory of home cooking and the familiar ritual of soaking the fish the night before, and cooking with it far from home brings that comforting, savoury flavour and sense of belonging straight back.
There is heritage in it too, a long history of preservation and trade that carried salt cod across the Atlantic and into Caribbean and West African cooking, where it became a beloved staple. Preparing saltfish properly and turning it into a classic dish, and sharing it with family who grew up on it, or introducing a friend to the savoury depth of ackee and saltfish or a saltfish fritter, is an act of welcome and continuity. That savoury, time-honoured taste of home is the quiet gift of saltfish.
What is saltfish?
Saltfish is fish that has been cured by salting and drying, a preservation method that goes back centuries. Most traditionally it is cod, salt cod, which is why saltfish and salt cod are often used to mean the same thing, though other white fish such as pollock, ling or saithe are also salted and sold as saltfish. The salting and drying draws out moisture and preserves the fish so it keeps for a long time without refrigeration, resulting in a firm, stiff, pale, intensely salty piece of fish. It is this preserved form that is used in cooking, not fresh fish.
Saltfish is a genuine staple across the Caribbean, and it is also important in West African, Mediterranean, Latin American and many other cuisines, wherever salt cod was traded and adopted. Its value lies in its long keeping quality and its distinctive savoury, salty flavour, which adds real depth to dishes. It is not eaten as it comes, though, since it is far too salty and hard, so preparing it properly is essential. It belongs to the wider world of Caribbean cooking we cover in our guide to Caribbean food.
Why fish is salted and how to prepare it
Understanding saltfish means understanding both why fish was salted and how to prepare it. Salting and drying fish was historically one of the main ways to preserve it for long journeys and storage before refrigeration, and salt cod became a hugely important traded food, carried across the Atlantic and woven into the cooking of many regions, including the Caribbean, where it became a staple. So saltfish is a legacy of that age of preservation and trade, and it remains popular today for its flavour and convenience.
Because it is so salty and hard, saltfish must always be prepared before cooking, and this is a simple but essential step. It is soaked in water, often overnight or for several hours with changes of water, and usually then boiled, sometimes changing the water again, to draw out most of the excess salt and rehydrate the fish until it is softened and only pleasantly savoury rather than overwhelmingly salty. It is then drained, and the flesh is flaked into pieces, ready to cook. Tasting it as you go helps judge when enough salt has been removed. This preparation is the key to good saltfish dishes, and skipping it leaves the fish far too salty to enjoy.
The dishes saltfsh makes
Once soaked and flaked, saltfish is used in a wide range of much-loved dishes. Its most famous role is in ackee and saltfish, the national dish of Jamaica, where the flaked salt cod is cooked with the soft yellow ackee fruit, onions, peppers and seasoning into a savoury dish eaten especially at breakfast, which you can read about in our guide to ackee and saltfish. This is the dish many people first meet saltfish through, and it shows off its savoury depth beautifully.
Beyond that, saltfish appears across the Caribbean and West Africa in many forms. It is made into saltfish fritters, also called stamp and go or accra, crisp fried batter studded with flaked fish; into saltfish buljol, a Trinidadian salad of flaked saltfish with tomato, onion and pepper; into stews and rundowns cooked with coconut milk; and into rice dishes, callaloo and more. In West African cooking, salted and dried fish similarly adds savoury depth to soups and stews. Its versatility and its ability to bring a deep, savoury, umami-rich flavour make it a valued ingredient in kitchen after kitchen.
Where to buy saltfish in the UK?
Saltfish is easy to find in Britain, sold by Caribbean and African food shops, and by some fishmongers and supermarkets, particularly those serving Caribbean and West African communities. It is usually sold as the dried, salted fillets or pieces, sometimes boneless, which keep well and just need soaking before use. Salt cod is the traditional and most prized, but you may also find saltfish made from other white fish, which is often more affordable and works well in most dishes.
If you are new to cooking saltfish, the shopkeeper can point you to a good piece and advise on soaking it, and to the ackee, seasonings and other ingredients for the dish you want to make. You can find African food stores near you or look up Caribbean food stores near you. If you would rather taste it first, saltfish dishes such as ackee and saltfish and saltfish fritters are served at Caribbean restaurants and takeaways, especially at breakfast and brunch.
Frequently asked questions
What is saltfish?
Saltfish is fish, most traditionally cod, that has been preserved by salting and drying, giving a firm, very salty, long-keeping ingredient used across Caribbean, West African and other cuisines. Other white fish such as pollock or saithe are also sold as saltfish. It must be soaked and prepared before cooking, then flaked and used in dishes for its savoury, salty depth.
Why is fish salted to make saltfish?
Salting and drying was historically one of the main ways to preserve fish for long journeys and storage before refrigeration, and salt cod became an important traded food carried across the Atlantic and adopted into many cuisines, including the Caribbean, where it became a staple. Saltfish is a legacy of that age of preservation and trade.
How do you prepare saltfish before cooking?
Because it is very salty and hard, saltfish must be soaked in water, often overnight or for several hours with changes of water, and usually then boiled, to draw out most of the excess salt and rehydrate it until softened and pleasantly savoury. It is then drained and flaked into pieces, ready to cook. Tasting as you go helps judge when enough salt is removed.
What dishes are made with saltfish?
Most famously ackee and saltfish, Jamaica's national dish, where flaked salt cod is cooked with ackee, onions and peppers. It is also made into saltfish fritters (stamp and go or accra), Trinidadian buljol, stews and rundowns with coconut milk, rice dishes and callaloo, and it adds savoury depth to West African soups and stews.
Where can I buy saltfish in the UK?
Caribbean and African food shops, and some fishmongers and supermarkets, sell saltfish, usually as dried, salted fillets or pieces that keep well and just need soaking. Salt cod is the traditional choice, with saltfish from other white fish often more affordable. The shopkeeper can advise on soaking it and point you to the other ingredients. African Stores lists African and Caribbean food shops across the UK, so you can find one near you.
