Saltfish/ Baccala

Saltfish (baccala) is a staple of the Caribbean and Latino diet. Originally produced in Newfoundland some 500+ years ago salting and air drying fish and other meats was a way of life for people around the world then. Saltfish found its way to the Caribbean during the Triangular Trade at the dawn of the 18th Century.  Popular Caribbean dishes that feature saltfish include Saltfish Buljol from Trinidad, Cook-up Saltfish from Jamaica and the ever popular Fritters. 

Though cod fish is most often used to make saltfish any meaty white fish (pollock, snapper and shark, etc.) can be salt cured and dried to make saltfish. Saltfish can be found in most large grocery store and almost anywhere that Caribbean and Hispanic foods are sold.

bone-in saltfish can be found in Caribbean food stores around the world. Boneless saltfish comes already skinned is more easily found in grocery store.


Saltfish comes  in two varieties – bone-in with the skin or boneless with the skin removed. To prepare saltfish some of the salt must be removed. This can be accomplished by soaking the fish in water overnight and boiling or by simply boiling the fish to remove some of the salt. 


Boneles saltfish. Saltfish can be soaked overnight or boiled for a few minutes to remove the salt before its final preparation.

Saltfish is the main ingredient in a number of Caribbean dishes across various cultures. It can be used to make fritters or cooked with beans  or vegetables to make an entree. Saltfish makes up one half of the Jamaican national dish, Ackee & Saltfish. 

Saltfish & Cabbage


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2 thoughts on “Saltfish/ Baccala

  1. […] Saltfish/ Baccala/Brown Stew Fish Recipe […]
  2. […] Caribbean fritters are saltfish, onion or scallion, thyme and a little bit of hot pepper.  Saltfish (baccala) is a staple of the Caribbean and Latino diet. Popular Caribbean dishes that feature saltfish […]

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