Salted Cod Saltfish 275g | Caribbean Icelandic Saltfish Australia

Salted Cod (Saltfish) — The Caribbean’s Essential Preserved Protein

• Product: Saltfish / Salted Cod (Bacalao)
• Origin: Iceland (Icelandic-sourced cod, vacuum sealed)
• Net Weight: 275–300g
• Format: Dried, salted, vacuum-sealed fillets
• Shelf Life: Long shelf stable — months when refrigerated; check pack for best-before
• Dietary: Gluten-free, high protein, no artificial preservatives
• Best Uses: Ackee and saltfish, buljol, accras, fish fritters, Bajan fish cakes, saltfish souse
• Shipping: Ships from Sydney across Australia

What Is Saltfish and Why Is It Central to Caribbean Cooking?

Saltfish (also known as salted cod, bacalao, or bacalhau) is dried, salt-cured white fish — traditionally Atlantic cod — that has been preserved using salt. This ancient preservation technique dates back centuries and became central to Caribbean cuisine during the colonial era when preserved protein was shipped across the Atlantic.

Today, saltfish is no longer just a survival food — it’s a deeply loved ingredient woven into the identity of Caribbean cooking across Jamaica, Trinidad, Barbados, Guyana, and beyond. It’s the fish in Jamaica’s national dish, ackee and saltfish. It’s the star of Trinidadian buljol (a bright salad of flaked saltfish, onion, tomato, and pepper). It’s the base of Bajan fish cakes, accras (West Indian salt cod fritters), and countless stews and rice dishes.

How to Prepare Saltfish — The Desalting Process

Saltfish requires desalting before use — this is the essential first step that many new cooks don’t know about. The salt is a preservative, not a seasoning level you want in your finished dish. There are two methods:

Overnight Soak Method (best results):

1. Place the saltfish in a bowl and cover completely with cold water.
2. Refrigerate overnight (8–12 hours), changing the water 1–2 times.
3. Drain, rinse well, and the fish is ready to cook.

Quick Boil Method (when you’re short on time):

1. Place saltfish in a pot and cover with cold water. Bring to the boil.
2. Discard the water. Cover with fresh cold water and bring to the boil again.
3. Taste a small piece — if still very salty, repeat once more.
4. Drain, allow to cool slightly, then flake the fish by hand, removing any bones and skin.

Caribbean Dishes to Make with Salted Cod

Ackee & Saltfish (Jamaica): Jamaica’s national dish — sautéed saltfish with ackee fruit, onion, Scotch bonnet, tomato, and thyme. Serve with boiled dumplings, green banana, or breadfruit.

Buljol (Trinidad): A fresh, bright salad of flaked desalted saltfish, onion, tomato, sweet pepper, and hot pepper — tossed in olive oil. Served at breakfast with hops bread or bakes.

Bajan Fish Cakes (Barbados): Deep-fried fritters of flaked saltfish, flour, Scotch bonnet, thyme, and chives. One of the Caribbean’s best bar snacks.

Browse our Caribbean groceries to find all the ingredients you need for these recipes, including Caribbean seasonings and hot sauces.

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