How to Make Salt Fish (Bacalao)

Learn how to make your very own salt fish from the comfort of your own home. A quick and easy NO SOAKING method, using Himalayan pink salt and some fish fillet. Perfect for all your Caribbean and Latino recipes.

Course Side Dish

Cuisine Caribbean, Jamaican

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 288kcal

Author Charla

Ingredients

1-1½ lb Fish fillets cod, pollock, or haddock works too (or 4 large fillets or 450g-680g)
himalayan pink salt according to taste

Instructions

Place the fish fillets in a large enough pot and bring to the boil for 10-15 minutes, until the fish is more opaque (that's when it's cooked).
Once boiled, allow to cool before straining off the excess water.
Use two forks to flake the fish by pulling it apart.
Sprinkle the amount of salt depending on how salty you want your fish.
Use the salt fish as needed accordingly.

Notes

The salt fish is made using unrefined himalayan pink salt which is a much better alternative to white refined table salt.
You can use ANY type of fish fillet it doesn't have to be cod, pollock (frozen) is a great cheap alternative.
The amount of pink salt used will be subjective to how salty you want your salt fish to be.
You can use any type of pink salt - fine, coarse or rock pieces.
Suitable for paleo/keto and gluten free lifestyle.
Depending on the amount of fish needed - double or triple the batch.
1-1½lb (680g) of salt fish is suitable for up to 4 servings.
Only cook the amount of saltfish that you need at any given time.
Saltfish is also known as bacalao by many Latin countries/islands.

Nutrition