To remove excess salt from the fish, cover with water and boil for about 10 minutes over med-high heat. Drain water and repeat process. After the 2nd boil, let the fish sit in cold water for about 5 minutes before handling. If using bone-in saltfish. Remove skin and large bones before flaking fish. Use a fork to flake the fish.Place a large skillet or saucepan over medium heat. Add oil and let it heat for about 2 minutes, Add in herbs and spices. Stir in saltfish. Cover and let it simmer for 3 to 5 minutes. Remove cover, fold in the drained ackee. Reduce the heat to medium to med- low and let it simmer for about 10 minutes. Serve with ground provisions, rice or fried dumplings and plantains for a complete Jamaican meal.
If you are lucky enough to get some fresh ackee. To cook the Acker, add to water with saltfish during the last 7 minutes of cooking. The ackee color will darken slightly as it cooks. Use a steamer basket or strainer if available. Otherwise, use a slotted spoon to remove the ackee from the water.