All Hail The Mighty Salt-fish

Salt-fish

Although salt-fish is half of the delicious duo that is proudly declared as Jamaica's National Dish (Ackee & Saltfish) neither Jamaica or Caribbean folk can own the origins of this tasty morsel of dried, salted fish. Originating from Norway it was fish mainly made from Freshly caught cod which was salt-cured and dried. however to the demand of the delicacy, over-fishing lead to the demise of the population of cod.

Salt fish which is now mainly made from Haddock or Pollock fish is the main ingredient in cuisines from other Caribbean Islands, Some African nations, three south american countries and many Europeans countries. Known as Bacalao, Bacalhau, Baccalà is such a favourite among the European culture that it is said Portugal has over 1000 recipes featuring Bacalhau.

Here I was thinking that nobody in the world loved Salt fish like us Jamaicans, boy was I wrong. Although more often than not you will always find it in every Jamaican's pantry Saltfish is only cooked in a hand full of styles here. I must confess that in the recipe below I eliminated the cooking process altogether and paired is one of my personal all-time favourites, Avocado!

Pick-up Salt fish with Avocado

Ingredients - This serves 2 people

1/4 lb Salt Fish

1 Sml Cucumber

1/4 of a Lrg Avocado

1 Med Tomato

1 Sml Onion ( get fancy & use red onion if you have one)

1/4 of a Yellow Bell Pepper

1 Sml stalk of Green Onion (Eskellion)

a Sprig of Thyme

1/2 Scotch Bonnet Pepper or 1 Tsp Treadways Kitchen 'Fourplay' Herbed Pepper Sauce

1 Sml Lime

1 Tbsp Cold Pressed Coconut Oil or Extra Virgin Olive Oil (EVOO)

1. Skin the salt fish and allow to soak in plain water for a minimum of 2 hours. Make sure to change the water at least once to eliminate some of the salt and re-hydrate the fish. ( I tend to soak my salt fish overnight)

2. Cut the cucumber in half lengthwise and use a spoon to remove the seeds. Then slice thinly across on the bias.

3. Dice the tomato, bell pepper, onion, eskellion, scotch bonnet & add to a medium mixing bowl. ( If you use the Treadways Kitchen 'Fourplay' Herbed Pepper Sauce, the trace herbs in it really gives this dish an extra punch of flavour.)

4. Remove the skin from the avocado and slice into tiny chunks. Add to the bowl with the other ingredients and then squeeze the juice of half a lime over the mixture.

5. Once the salt fish is at the right salt level for your taste flake the fish with a fork or tear apart to bite sizes with fingers.

6. Add the Saltfish and cucumber to a bowl of ingredients and gently stir. Using your fingers pull the tiny leaves off the sprig of thyme and add them to the bowl. (It works better if your hands are dry when you do this.)

7. Add the coconut oil or evoo, stir then taste. Adjust flavours to your liking but I normally use the juice of the whole lime.

8. This can be served at room temperature but I like popping it in the refrigerator for an hour to allow all the flavour to introduce themselves to each other.

9. Last but not least serve it up with a freshly roasted breadfruit, or fried breadfruit, water crackers or twice-fried green plantains.

The possibilities are endless based on your imagination. This recipe makes a lovely appetizer, snack, no-fuss lunch or dinner & is perfect for when you're entertaining... However you try it, do it For The Love Of Food.