Saltfish — salt-cured, dried cod — is the other half of ackee and saltfish and a staple across the whole Caribbean, from Jamaican fritters to Trini buljol. Salt-curing was how the islands kept fish before refrigeration, and it gives the flesh a firm, concentrated flavor fresh cod never has. It's shelf-stable and ships dry; here's where to get it.
Published July 2026 · Updated 7 Jul 2026
The Morris family's Caribbean-owned marketplace sells salted cod by the pound, the way island fish shops do, so you buy exactly what your recipe needs. Pair it with their canned ackee and it's the whole national dish in one order. Caribbean-owned since 1993, same-day shipping by noon EST.
Why it isn't on AmazonBuying saltfish by the pound from a Caribbean-owned shop is closer to a real island fish counter than a sealed supermarket box.
See it at Sam's Caribbean Marketplace →An online Trinidadian grocer shipping island staples including saltfish, the base for buljol and accra fritters. The go-to when you want the Eastern-Caribbean pantry rather than only the Jamaican one. Ships worldwide.
Why it isn't on AmazonA Trini grocer carries the specific staples an island cook expects — saltfish alongside the pepper, culantro, and pepper sauce that go with it.
See it at MyTriniGrocery →An online Caribbean and West Indian grocer carrying dried saltfish among its pantry staples, delivered across the US. A convenient stop when you're already stocking ackee, callaloo, and seasoning.
Why it isn't on AmazonA Caribbean grocer stocks the salt cod grade the community cooks with, not a random import a big retailer picked on price alone.
See it at Caribbean Eat →A Brooklyn Italian market that sells whole skinless, boneless salt cod fillets cured with sea salt — a cleaner cut than the bony pieces in many boxes. It's an Italian-market source rather than a Caribbean one, but the fish is the same product Caribbean cooks want, and boneless saves a step. Ships nationwide.
Why it isn't on AmazonBoneless, skinless fillets mean less soaking-and-picking labor before you flake it into ackee or fritters — worth it when you cook saltfish often.
See it at Frank and Sal →This seat's open on purpose — we won't pad the list to hit a number. If you ship real salt cod & saltfish direct, it's earned, not sold.
Add your brand →Soak it in cold water for several hours or overnight, changing the water two or three times, or boil it for 15–20 minutes and drain (some cooks boil, taste, then boil again). Either way you're rehydrating and de-salting until it's pleasantly savory, not harsh. Taste a flake before cooking — you can always soak longer, but you can't un-salt an over-seasoned dish.
Traditionally yes — salt cod is the classic — but 'saltfish' now also covers salted pollock, hake, or haddock, which are cheaper and common in the diaspora. They cook the same way and taste similar once de-salted. Boneless salt cod is the premium option; salted pollock is the everyday one.
A long time — that's the whole point of salting. Kept cool and dry (or in the fridge), it lasts for many months to a year, and some cure-hardened pieces keep even longer. It's one of the most storage-friendly proteins you can own, which is exactly why the islands relied on it before refrigeration.
Plenty: Jamaican saltfish fritters (stamp-and-go), Trini buljol (flaked saltfish with tomato, onion, and pepper), saltfish and callaloo, and Bajan saltfish cakes. Across the Caribbean it turns up in rice, in bakes, and stewed with vegetables. Once it's de-salted and flaked, treat it as a firm, savory cooked fish.
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