Pick-Up Saltfish

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This classic pick-up saltfish is a vibrant, dairy-free Caribbean staple that celebrates the unique texture and savoury depth of salt-cured cod. The name refers to the traditional way the fish is broken down into delicate flakes, which are then tossed with a zesty medley of fresh lime, crisp green peppers, and juicy tomatoes. A hint of Scotch bonnet chilli provides a gentle, aromatic heat that perfectly balances the citrus notes, creating a refreshing salad that is both light and satisfying.

Traditionally served as a nutritious breakfast or a light lunch, this versatile dish is packed with protein and healthy fats from the sliced avocado and hard-boiled egg. It makes a wonderful appetiser for a summer gathering or a simple, homemade midweek meal when paired with hard dough bread or boiled green bananas. Preparing the fish in advance allows the flavours to meld beautifully, ensuring a finished dish that is truly authentic in every bite.

Ingredients for Pick-Up Saltfish

30g piece dried salt cod (with skin and bones)
1 medium onion, minced
1 medium green pepper, minced
2 medium tomatoes, seeded, finely chopped
3 cucharadas de jugo de lima fresco
1 tablespoon finely grated lime peel
1/2 teaspoons minced seeded Scotch bonnet chilli or habanero chilli
1 hard-boiled egg, peeled, chopped
1 avocado, peeled, pitted, sliced

How to make Pick-Up Saltfish

Rinse salt cod with cold water. Place fish in large bowl; cover with cold water. Cover bowl and refrigerate at least 24 hours, changing water once. Drain.

Place fish in large skillet; cover with cold water and bring to boil. Reduce heat and simmer until fish flakes easily, about 50 minutes. Drain; cool slightly. Using fingers, shred fish, discarding skin and bones. Measure 825g shredded fish and place in medium bowl (reserve any remaining fish for another use). Add onion, pepper, tomatoes, lime juice, lime peel, and chilli to fish and stir to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Mound salad in centre of platter. Sprinkle with chopped egg. Surround with avocado slices and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.