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A bowl of pasta with vegetables and bread sticks.

Ackee and Saltfish


  • 1 Can of Linstead Market Ackee, drained
  • 1 lb Saltfish (codfish), soaked overnight
  • 1 Large onion, chopped
  • 1 Stalk Shallots, chopped
  • 3 Slices of Scotch Bonnet Pepper
  • 3 Tomatoes, diced
  • 1 Tbspn Olive oil
  • Salt and Black Cracked Pepper to taste


1. Soak codfish overnight to minimize salt content, then rinse and flake the fish with a
fork. Preboiling the fish is not necessary.
2. Open the can of Ackees and drain liquid.
3. Sauté thinly chopped onions, pepper, shallots and tomatoes in oil in a large saucepan
on medium heat.
4. Remove half of the sautéed onions and peppers.
5. Add flaked Saltfish and Ackees to pan. Turn stove to med heat. Allow to sauté for a
few minutes in order for flavours to blend.
6. Add black pepper. Serve hot with food of choice.
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