Pick-up Saltfish (Jamaica) or Bul Jol (Trinidad)

Name: Pick-up Saltfish (Jamaica) or Bul Jol (Trinidad)
Prep time: 1 h 40 min
Total time: 1 h 40 min
Yield: Serves 5–8
Cuisine: Trinidad & Tobago
Ingredients: freshly ground black pepper to taste; 2 tbsp olive or vegetable oil; 2 tbsp olive or vegetable oil; 225 g/8 oz dried salt cod or herring, prepared or canned salt fish, drained thoroughly; juice of 1 lime; 2 firm tomatoes, finely chopped; 1 sweet green pepper, de-seeded and finely chopped; 2–3 tbsp finely chopped fresh parsley; ½ scotch bonnet or chilli pepper, de-seeded and finely chopped; ½ scotch bonnet or chilli pepper, de-seeded and finely chopped; 1 onion, finely chopped; 225 g/8 oz dried salt cod or herring, prepared or canned salt fish, drained thoroughly

Preparation info

Serves
5–8

Difficulty
Easy
Ready in
1 hr 40

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This finely chopped salad can be made with either salt fish or smoked herring and is popular from Jamaica to Trinidad. The name changes, and occasionally a few of the ingredients (for example boiled eggs or avocado are sometimes used) but whenever you get kissed by the lime and the pepper this startlingly delicious mix will hold your attention. Traditionally served on crackers with drinks.

Ingredients

Americas
Trinidad & Tobago
Jamaica
Starter
Pescatarian
Caribbean
Gluten-free

Ingredients

Method