"Salt fish
Nothing in the world sweeter than
Salt fish
English, colloquial, Bajan
Salt fish
It's sweeter than meat
When you want to eat
All salt fish sweet"
Salt fish-The Mighty Sparrow
Ah yes, as the Mighty Sparrow clearly stated, salt fish is sweeter than meat. But too many of us are not aware of how wonderful a meal this method of dealing with fish can produce. Salt fish is an excellent alternative to the regular fish that are sold at high prices during this Lenten season. It is cheaper and widely and readily available.
Usually, shark, sea trout, bonito or cod are the preferred fish for salting. Salt fish is quite versatile and yes, of course, can be used to make dishes other than salt fish buljol. Salt fish is sold in different forms at your local market or supermarket-whether fillet, shredded or stripped. If you're feeling adventurous in the kitchen, feel free to try the following recipes:
Salt fish Scallop
INGREDIENTS
500 g (1 lb 2 ozs) salted fish (shark), skinless fillets
1 kg (2.2 lbs) potatoes
2 large tomatoes
2 eggs
2 large sweet peppers, pared and cubed
120 g (1/2 cup) butter
60 g onions, chopped
120 g cheese, grated
120 g bread crumbs
Green seasonings
salt, to taste
n Serves six
METHOD
1. Soak salted shark overnight, or place in boiling water for five minutes and then strip and flake while warm.
2. Boil potatoes with a dash of salt.
3. Boil eggs. Dice seasonings including one sweet pepper.
4. Coarsely flake salted shark.
5. Sauté salted fish and seasonings using some of the butter.
6. Crush potatoes and mix with butter, milk and seasonings.
7. Line dish with crushed potato.
8. Place half of fish on the potato, adding sliced tomatoes, eggs and sweet peppers onto the fish.
9. Add remainder sautéed mixture and cover with potato.
10. Sprinkle mixture of bread crumbs and cheese on the top.
11. Preheat oven. Bake at 175°C (350°F) for 45 minutes.
12. Remove from heat and serve warm.
(This recipe courtesy Caribbean Fisheries Training Development Institute)
Salt fish inCoconut Sauce
INGREDIENTS
450 g (1 lb) Salt fish, seasoned
500 ml (2 cups) coconut milk
3 ochroes, French cut or whole
30 g (2 tbsp) curry
5 ml (1 tsp) oil
Fresh seasonings (chive, onion, peppers)
n Serves four
METHOD
1. Brown garlic and curry in oil.
2. Add coconut milk allow to simmer until thick.
3. Add ochroes and fresh seasoning.
4. When sauce attains a thick consistency, add salt fish.
5. Allow to cook for ten minutes.
6. Remove from heat.
Garnish with red hot pepper and serve with boiled ground provision.
(This recipe courtesy
Sonia Osmond, Tobago)
Accra with Melongene/ AubergIne/Egg plant
INGREDIENTS
454 g (1 lb) salt fish
2 cups flour
908 g (2 lbs) melongene
(aubergine/eggplant/baigan)
1 egg
2 small tomatoes
10 g (2 tsp) salt
1.25 g powdered clove
10 g (2 tsp) baking powder
500 ml (2 cups) oil
Seasoning (onion, garlic, flavouring pepper)
n Serves nine
METHOD
1. Boil for ten minutes, de-bone and finely strip salt fish.
2. Wash vegetables.
3. Grate melongene.
4. Add salt fish.
5. Finely cut other vegetables and seasoning.
6. Combine flour and other ingredients.
7. Beat with a wooden spoon.
8. Shallow fry the accra and use a slotted spoon to remove from oil.
Garnish with parsley, tomato rose and aubergine wedges.
(This recipe courtesy
Sonia Osmond, Tobago)