Go Back
+ servings

How to make salt fish

Learn how to make your very own unrefined salt fish from scratch
Course Side Dish
Cuisine Jamaican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 288kcal
Author Charla


  • 600 g Fish fillets cod, pollock, or haddock works too (or 4 large fillets)
  • himalayan pink salt according to taste


  • 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.


  • The fish is made using unrefined himalayan pink salt and is a healthy alternative to white refined salt
  • Suitable paleo/keto and gluten free lifestyle
  • Depending on the amount of fish needed double or triple the batch. 600g of fish is suitable for up to 4 servings
  • Freezer friendly


Calories: 288kcal | Protein: 60g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 301mg | Potassium: 906mg | Calcium: 30mg | Iron: 2mg