Salt Fish and Ackees – The Jamaican National Dish

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Prep time: 00:15 HR
Cook time: 00:15 HR


Serves: 4-5

If you have been to Jamaica you can’t miss this dish, but to cook at home with the real Jamaican hone follow this recipe. The ingredients are simple, the process is simple just follow the steps and it will be a Voila!!! 

Funky Foods, your best online store brings one more reason to rejoice, the Caribbean Carnival. This Carnival will bring to your pallet some of the best Caribbean Dishes. Our product range will bring you that authentic taste that you can cook like a real Caribbean Chef. Some of the best Caribbean dishes that you can home cook to relish are – Salt Fish and Ackees, Jerk Chicken, Escoveitch fish, Oxtail with Broad Beans and Run Down. Master these 5 recopies and treat your family and friends, for that real taste of Caribbean that they long for.


  • 1/2 lb CAWOOD'S saltfish – boneless/skinless (you have some choices from Cod, Ling, Saithe, Tusk or Pollock – Pick one that is fresh and soft to make it boneless and skinless or simply pick one from Funky Food)
  • About 2 can of Funky Foodie’s “JAMAICA'S PRIDE ACKEES
  • 1 red onion of medium size – sliced
  • 1 Pepper of your choice - habanero or scotch bonnet pepper
  • Thyme (2 fresh sprigs)
  • 1 medium tomato – cubed
  • 1/4 teaspoon of black pepper
  • 2 tablespoon olive oil / vegetable oil / butter – pick you choice, each will have their own distinct flavour
  • 2 scallions (green / spring onion – finely diced)
  • 1/4 medium sweet bell pepper (Red or Yellow, but not Green)
  • 2 cloves of finely crushed garlic



Before you start cooking it’s important to prepare your fish. Salt fish is one white fish where salt is used as preservative and not as seasoning, so you need to de-saline your white fish. It’s easy but needs a complete wash process to de-saline the fish. Once you de-skinned and made them boneless give your fish one nice cold water wash, this will help in removing the salt from the body. Then boil some water in a pan and let your fish bath properly in it and then at simmered heat for 20 minutes and drain it.

Once the white fish is drained of water, shred it using a knife or better flake with a fork. Using a fork will give you good chunks of fish and threads of fish, the threads will help in flavouring the dish more. Another way is to make it a mush and for it you can use a rounded bottom spatula to really make it a pressed and well-grounded mushy paste.

Now strain the cans of Ackees in a strainer and keep it aside without much disturbing them. Remember Ackees are not only soft but are also fragile enough to break easily.

Cooking Process: 
Start with heating a rounded nonstick pan with a nice depth. Once done add the oil and once it reaches smoking point add the sliced red onion and garlic
Once they are little translucent add the pepper which are thinly sliced
Once the onion and pepper are sautéed, add the tomatoes
Let the whole mix come to little mushy but not too soft, then add the flaked fish (remember the fish has its salt so don’t any salt before this step and for later steps you can add salt as per taste)
Add the black pepper and mix well
Now comes the main ingredient, add the ackees
Allow it to settle on the dish and then let it simmer for 2 to 3 minutes

Your dish is ready.