Codfish/salt fish/morue pwason sale/poisson sale/bacalao

The term codfish is generally applied to salted cod, which is imported into the Caribbean although it is part of the islanders’ staple diet. The fish is soaked in water to remove the salt and then either boiled or roasted on a coal fire and seasoned with spices. It is used in many dishes throughout the Caribbean most famously for Ackee and Salt Fish in Jamaica, Bul Jol in Trinidad, akkra/ackra in Barbados, Haiti and Guadeloupe (preparation instructions). Canned salt fish is also available, usually called ‘bacalao’, which needs no preparation instructions.