Salt fish/Salted Cod


BUY NOW! Salt Fish or Salted Cod, available inshore for pick up. Net Wt.275 – 300g. Perfect for Buljol, fritters, accras, fish cakes and more. This is a Caribbean staple.

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SKU: SALTFISH Category: Tags: , ,

Salt fish

Net Wt. 275 – 300g

Cold items available for in-store pick up and delivery throughout Sydney.

Vacuum sealed Icelandic Salted Cod, used in Caribbean dishes. Salt fish is referred to in different languages as follows:  bacalhau (salgado) (Portuguese), bacalao salado (Spanish), bacallau salgado (Galician), bakailao (Basque), bacallà salat i assecat or bacallà salat (Catalan), μπακαλιάρος, bakaliáros (Greek), Klippfisch (German), cabillaud (French), baccalà (Italian), bakalar (Croatian), bakkeljauw (Surinamese Dutch), bakaljaw (Maltese), makayabu (Central and East Africa), and kapakala (Finnish). Other names include ráktoguolli/goikeguolli (Sami), klipfisk (Scandinavian, Russian) klippfisk/kabeljo (Swedish), stokvis/klipvis (Netherlandish Dutch), saltfiskur [ˈsal̥tˌfɪskʏr̥] (Icelandic), morue (French) and saltfish (Anglophone Caribbean).

Recipes to try

Bajan Fish Cakes  (Barbados) 

Watch here.

INGREDIENTS 2 cups white flour ( 2 cups Carib Isle Flour OR 2 cups course Carmeta’s Cassava Flour) 1 cup salt fish 1 whole onion 1 scotch bonnet pepper 2 tsp baking powder ½ cup chives 1 tsp Thyme 1 tsp Marjoram ¼ cup Parsley Salt and white pepper to taste Water Robert’s Soyabean Oil.

METHOD Place saltfish in a medium pot, cover with water, bring to a boil. Discard water. Again cover with fresh water, bring to a boil, turn off the stove and allow saltfish to soak for a minimum of 4 hrs (Can also be left overnight). • Flake the saltfish into smaller pieces. Place in food processor with chopped onion, sweet pepper, thyme, marjoram, parsley and chives. Blitz to desired texture, use small amounts of water. • In a bowl, add flour and baking powder and mix. Pour in saltfish mixture, stir until combined. Add small amounts of water until you reach a thick, sticky consistency. • Allow fishcake batter to rest for two hours (or refrigerate overnight), before frying. • Heat buck pot ½ filled with oil to medium temperature, drop individual fish cakes in oil until the pot is full. Fry until golden brown. Serving suggestion – turn your fishcakes into a classic Bajan Bread &Two by putting them in a Nicholls salt bread with a slice of Anchor Cheese and a little Home hot sauce & ketchup.

Salt Fish Accra’s or fritters

Watch here.

INGREDIENTS 2 Cups Flour 2 Teaspoons Baking Powder 1 teaspoon yeast 1 teaspoon saffron (turmeric) powder 1/2 Cup Onion Finely diced 3 each Pimento Finely chopped 1 green pepper Finely chopped 1 Teaspoon Garlic Minced 2 Tablespoons chive Finely chopped 8 Ounces Salt fish Boiled and flaked 1 1/2 Cup Water 1 Cup Vegetable Oil For deep frying.

METHOD 1. In a medium bowl, mix flour, baking powder, yeast and saffron. 2. Add onions, pimento, green peppers, garlic, chive and salt fish and stir to mix. 3. Pour water into bowl and mix thoroughly. This should form a thick batter. 4. Using a teaspoon, drop batter into hot oil and fry until golden brown. Approximately 3-4 minutes. 5. Drain on paper towel after frying.

Pepper Sauce to add is Berties

Weight 0.350 kg


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