Imported Hispanic Specialty Foods and Jamaican Specialty Foods. Economic Tropical Foods:Rochester, NY

"Importers and Distributors of Specialty Hispanic & Jamaican Groceries and Tropical Produce"

How To Cook Saltfish

Salted fish must be soaked out before preparing. Place the fish in a glass or ceramic bowl in cold water to cover by 2 inches. Keep the bowl in the refrigerator while soaking. We generally recommend that salted fish be soaked for 24 hours, changing the water 4 times. The longer the fish is soaked the less salty it becomes.

After soaking, skin and bones are easily removed. However, many consumers prefer to purchase salted fish fillets because they are already skinned and boned.

Refreshed salted fish is still uncooked and will spoil unless cooked promptly.

Soaked out salted fish is often poached or browned before final preparation. We suggest not boiling salted fish because boiling tends to toughen it. To poach refreshed salted fish, bring water to a boil. Remove the water from the heat and then immediately place the fish in the water and let stand for 15 minutes. Bay leaf, celery and/or thyme may be added to the water for a more complex flavor.

To brown salted fish, first cut the fish into 1 to 2 inch pieces and lightly flour the pieces. Heat a small amount of oil in a pan and then brown the fish in the hot oil.

The amount of additional salt to be used in any recipe should be determined by the saltiness of the soaked out fish. It is advisable to use salt to taste, better less than too much.

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