Pick-up Saltfish is a traditional US Virgin Islands recipe for a classic salad of cooked and shredded salt cod with vegetables, lime juice and chilli served accompanied by hard-boiled eggs and avocado. The full recipe is presented here and I hope you enjoy this classic US Virgin Islands version of: Pick-up Saltfish.
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Saltfish is a staple throughout the Caribbean, providing a rich, salty flavour 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.
Ingredients:
1 x 340g piece dried salt cod (with skin and bones)
1 medium onion, minced
1 medium green bell pepper, minced
2 medium tomatoes, de-seeded, finely chopped
3 tbsp fresh lime juice
1 tbsp finely grated lime zest
1/2 teaspoon minced seeded Scotch bonnet chilli or habanero chilli
Rinse the salt cod with cold water. Place the fish in large bowl and cover with cold water. Cover bowl and refrigerate at least 24 hours, changing water twice during this time.
The following day, drain the fish, place in a large pan, cover with cold water and bring to boil. Reduce the heat and simmer until the fish flakes easily (about 50 minutes).
Drain the fish and set aside cool until it can be handled. Using your fingers, shred the fish, discarding the skin and bones. Measure 11/2 cups shredded fish and place in medium bowl (reserve any remaining fish for another use). Add the onion, bell pepper, tomatoes, lime juice, lime zest, and chilli to the fish and stir to blend. Season with salt and black pepper then cover and chill.
Mound salad in the centre of a plate. Sprinkle with chopped egg. Surround with avocado slices and serve.
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