Saltfish Souse

Name: Saltfish Souse
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Grenadian
Ingredients: 500g salt cod; Juice of 4 limes; 1 cucumber, diced; 1 red onion, thinly sliced; 1 Scotch bonnet pepper, minced; 2 cloves garlic, minced; 2 tbsp olive oil; Fresh cilantro, chopped; Salt and black pepper to taste

Saltfish Souse (SALT-fish SOWSE)

Pickled Salted Cod Salad

⏱ Prep Time 3 hours

📈 Difficulty Easy

👥 Servings

🔥 Calories 188 kcal

Rehydrated salt cod tossed with lime juice, onions, cucumbers, hot peppers, and fresh herbs, served chilled as a zesty appetiser or light meal.

Nutrition & Info

Protein 28.0g

Carbs 10.0g

Fat 4.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

mixing bowl saucepan

Presentation Guide

Vessel: glass bowl

Garnishes: cilantro leaves, lime slices

Accompaniments: bakes, avocado slices

Ingredients

500g salt cod
Juice of 4 limes
1 cucumber, diced
1 red onion, thinly sliced
1 Scotch bonnet pepper, minced
2 cloves garlic, minced
2 tbsp olive oil
Fresh cilantro, chopped
Salt and black pepper to taste

Instructions

1
Soak salt cod in cold water overnight or for at least eight hours, changing water three times to remove excess salt.
2
Boil the soaked cod for fifteen minutes until it flakes easily. Drain and let cool, then flake into pieces.
3
Combine lime juice, olive oil, garlic, salt, and pepper in a large bowl.
4
Add flaked saltfish, cucumber, red onion, Scotch bonnet, and cilantro. Toss gently.
5
Refrigerate for at least one hour to let the flavours meld.
6
Serve chilled in small bowls or on lettuce cups as a refreshing appetiser.

💡

Did You Know?

Salt cod was originally shipped to the Caribbean as cheap protein for enslaved workers, but Grenadians transformed it into one of the island's most refined dishes.

Chef's Notes

Equipment Tips

mixing bowl
saucepan

Garnishing

cilantro leaves, lime slices

Accompaniments

bakes, avocado slices

The Story Behind Saltfish Souse

Saltfish arrived in the Caribbean through the triangular trade, where dried and salted cod from the North Atlantic was shipped south as an inexpensive protein source. Grenadian cooks elevated this humble ingredient through the souse technique, using abundant local limes and peppers to create a bright, flavourful dish. Saltfish souse demonstrates how Caribbean cuisine consistently transforms basic provisions into something extraordinary through technique and seasoning.

🕐 Traditionally enjoyed morning or appetiser 📜 Origins: Colonial salt-preservation era

Comments (0)

No comments yet. Be the first to share your thoughts!