Saltfish

Saltfish, or salted cod, is cod that has been preserved through salting and drying. Fresh cod is cured in salt to draw out moisture and prevent spoilage, then air- or sun-dried until firm. This traditional preservation method originated in Atlantic fisheries and produced a durable protein that could be stored and shipped without refrigeration.

Preparation and use: To cook saltfish, it is desalinated by soaking in cold water for 24 to 48 hours, changing the water several times, and sometimes briefly boiling to shorten soaking. After desalting, the flesh is flaked and used in a variety of dishes. In the Caribbean, saltfish is often sautéed with onions and peppers and added to stews, fritters, or with ackee; in Portugal and Spain, bacalhau dishes rely on similar salted cod preparations.

Regional significance: Saltfish has been a staple in North Atlantic cuisines, notably in Newfoundland and various Caribbean kitchens. It remains a culturally important ingredient in regional dishes and festivals, with preparations ranging from saltfish and ackee in Jamaica to saltfish rundown in Saint Lucia and other island nations.

Nutrition and storage: Saltfish provides high-quality protein and minerals but is very high in sodium due to curing. Once desalinated, it should be refrigerated and used within a few days, or frozen for longer storage. Cured and dried forms are shelf-stable for extended periods when kept dry.