Pick-Up Saltfish

Pick-Up Saltfish
Pick-Up Saltfish
Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called "pick-up saltfish" because the salt cod is pulled apart and shredded. It's made into a salad that's eaten for breakfast or brunch with coconut bake or crackers. It's a good party snack, too. The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 appetizer servings
Central American/Caribbean Egg Tomato Appetizer Breakfast Brunch Low Cal Lime Cod Avocado Bell Pepper Summer Healthy Simmer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 3 tablespoons fresh lime juice
  • 1 medium onion, minced
  • Carbohydrate 6 g(2%)
  • Cholesterol 83 mg(28%)
  • Fat 5 g(8%)
  • Fiber 3 g(11%)
  • Protein 28 g(57%)
  • Saturated Fat 1 g(5%)
  • Sodium 2999 mg(125%)
  • Calories 187

Preparation 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 11/2 cups shredded fish and place in medium bowl (reserve any remaining fish for another use). Add onion, bell pepper, tomatoes, lime juice, lime peel, and chile to fish and stir to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.) Mound salad in center of platter. Sprinkle with chopped egg. Surround with avocado slices and serve.

Preparation 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 11/2 cups shredded fish and place in medium bowl (reserve any remaining fish for another use). Add onion, bell pepper, tomatoes, lime juice, lime peel, and chile to fish and stir to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.) Mound salad in center of platter. Sprinkle with chopped egg. Surround with avocado slices and serve.

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