Jamaican Saltfish Buljhol or pick-up Codfish

Soak the saltfish in ice water for at least 24 hours, changing the water regularly.

Remove the scales from the saltfish by sliding your finger over it.

Take out any bones from the saltfish by breaking it apart and checking thoroughly.

Pour out the water used for soaking and rinse the saltfish in fresh ice cold water.

Flake the saltfish into small pieces, ensuring all bones are removed and taste to check saltiness.

Chop the plum tomato, removing the seeds and cutting it into fine cubes.

Chop the scallion finely, discarding the root and any unwanted parts.

Chop the onion, being careful of the strong aroma.

Chop the Scotch bonnet pepper finely, removing the seeds to avoid excess heat.

Chop the green, red, and yellow sweet peppers into small pieces.

Chop the cilantro finely.

Squeeze the juice from the lemons and orange, clearing out the insides to create cups for serving.

Mix the flaked saltfish with the chopped ingredients, adding lemon juice, olive oil, and vinegar.

Sprinkle garlic powder and white pepper over the mixture and mix well.

Taste the mixture and adjust seasoning as desired, adding black pepper or other herbs if preferred.

Spice Level:

Allergens