Another preserved fish worth mentioning here, though it isn’t canned, is the salted and dried cod fillet known as “saltfish,” which features most prominently in Jamaica’s national dish, ackee and saltfish, though it can be found in fritters and pescetarian-friendly Jamaican patties as well. Weighing about one to one-and-a-half pounds, the fillets are soaked in cold water anywhere from one hour to overnight, then boiled in fresh water to tenderize them and remove most of the salt (my mother swears by using sugary water at this point in the process). De-boned and broken into flakes, it can be incorporated into a savory batter of flour and eggs to make handy fritters, mixed in with crisp, steamed cabbage for a vegetarian patty filling, or flaked into the creamy hash of ackee, onions, and tomatoes to make the quintessential ackee and saltfish breakfast.
Salt cod can be purchased at most well-stocked fish markets, grocery stores, and online. When selecting for quality fillets (best done in person), look for ones that retain enough concentrated moisture to feel hefty for their size; though a dried fish, saltfish shouldn’t feel desiccated. The smell should be brightly salty and a little earthy, with barely a hint of fish.
