Hello, yr audience is international so chef should have clarfied the type of saltfish (I live in the UK)...the name tells you it is cured and thus salty. As I said yr dish looks fab but I lknow it lacks flavour, try some fresh herbs such as tyme and oregano. Lastly, chef did not explain properely the use of hot peppers eg to use of the seeds or not and the impact of this usage. I love yr site and have used many of yr lovely receipies this is the only one which I do not agree with (: sorry.
Real difficulty in posting my response to yr email. 3 things to note. Chef said he had tasted dish for 1st time 7 weels before when he visited Jam. Nothing on properation of cured fish, cery very salty, needs obernight soak. 3) some seasoning is required other than pepper and a bit of water too to avoid dish drying out. Best wishes
@ansapphiregael8 did you ever consider that the saltfish I worked with is not as salty as the one we get in the Caribbean? as a matter of fact, there are times when I simply rinse under cold water without even boiling and/or soaking. Thx for the clarification on the 7 weeks. I maintain my original.. this hat I made (and I'm not discrediting you) can rival any made elsewhere. trust me on that.
I have been cooking this dish for 30 years. His dish looks good however he is missing flavour from his ingridents..for example tyme is essential and did I see him chop the hot pepper? If u want to learn how to do this dish go to someone with more than 7 weeks experience
@ansapphiregael8 not sure where you got the 7 weeks from. I'm sure your recipe and skills are excellent.. but I assure you this can rival any that can be found elsewhere.
Only on special occasions these days, and only when you can get fresh ackee. Here in the VI, Grace's ackee is up around 13-15 US dollars a can. Add saltfish at about $7 a pound (bone in ling cod) roast up a a breadfruit at $5 each and breakfast's gettin a little expensive.
I love Trini and Tobagoan food...thanks for giving us a heads up on true trini traditional meals, the RIGHT WAY!!!! Keep up the good work...can't wait to try this recipe, looks healthy and delicious, which is something hard to do and find.... thanks!!!
If you want fresh ackee, get it from the Caribbean when/if you go there. I just went to Jamaica and I brought it back with me. Here's what I did: Simply picked off the heads and that red thing in the middle, parboiled it, bag it and you're good to go. They will not give you a hard time at custom's if you do this.
Also, do you know if you can use canned whole tomatoes if you do not have any fresh ones available?
felicia7107 1 week ago
He said "a" couple of weeks. Nonetheless, flavouring is opinionated. Boiling the fish for twenty minutes is the equivalent of soaking over night.
felicia7107 1 week ago
Hello, yr audience is international so chef should have clarfied the type of saltfish (I live in the UK)...the name tells you it is cured and thus salty. As I said yr dish looks fab but I lknow it lacks flavour, try some fresh herbs such as tyme and oregano. Lastly, chef did not explain properely the use of hot peppers eg to use of the seeds or not and the impact of this usage. I love yr site and have used many of yr lovely receipies this is the only one which I do not agree with (: sorry.
ansapphiregael8 2 weeks ago
Real difficulty in posting my response to yr email. 3 things to note. Chef said he had tasted dish for 1st time 7 weels before when he visited Jam. Nothing on properation of cured fish, cery very salty, needs obernight soak. 3) some seasoning is required other than pepper and a bit of water too to avoid dish drying out. Best wishes
ansapphiregael8 2 weeks ago
@ansapphiregael8 did you ever consider that the saltfish I worked with is not as salty as the one we get in the Caribbean? as a matter of fact, there are times when I simply rinse under cold water without even boiling and/or soaking. Thx for the clarification on the 7 weeks. I maintain my original.. this hat I made (and I'm not discrediting you) can rival any made elsewhere. trust me on that.
caribbeanpot 2 weeks ago
I have been cooking this dish for 30 years. His dish looks good however he is missing flavour from his ingridents..for example tyme is essential and did I see him chop the hot pepper? If u want to learn how to do this dish go to someone with more than 7 weeks experience
ansapphiregael8 2 weeks ago
@ansapphiregael8 not sure where you got the 7 weeks from. I'm sure your recipe and skills are excellent.. but I assure you this can rival any that can be found elsewhere.
caribbeanpot 2 weeks ago
I adore saltfish. find it hard to get hold of thou.:((.have you cooked with out soaking salted cod?
catspawo6 3 weeks ago
He has make so hungry,, lest see if i can find the ackee
I'm not Jamaican,, i don't know what it is
thanks
yoko59lee 1 month ago
Just the way my Momma used to make it....thank you sooooooooooooooooo much.
dreamcatcher2242 2 months ago
best recipe for ackee and saltfish i've seen, simple and delicious, thankyou very much
bilsim1 2 months ago
yeah i tried and it doesnt work, maybe its my computer!!
svieira84 2 months ago
I luv ur recipes i tried to visit ur site but its not working, how would i be able to get the full recipe for this dish?
svieira84 3 months ago 2
@svieira84 did you try CaribbeanPot "dot" com? (I can't post a link so I had to say "dot")
caribbeanpot 3 months ago
Only on special occasions these days, and only when you can get fresh ackee. Here in the VI, Grace's ackee is up around 13-15 US dollars a can. Add saltfish at about $7 a pound (bone in ling cod) roast up a a breadfruit at $5 each and breakfast's gettin a little expensive.
chefpaulm 5 months ago
I love Trini and Tobagoan food...thanks for giving us a heads up on true trini traditional meals, the RIGHT WAY!!!! Keep up the good work...can't wait to try this recipe, looks healthy and delicious, which is something hard to do and find.... thanks!!!
MsONatural 6 months ago
Very helpful video. The step by step guide was awesome. Looks delicious. I'm going to make it right now
datrudechick 6 months ago
my family uses extra virgin olive oil, but bacon fat is what is common in other families. its more like salt pork
soschadao 6 months ago
The recipe is great. I like to look at your videos. Thanks for posting!
Delilahandfriends 9 months ago
I did not realize this was Jamaica's national dish - I would love to try this recipe. Sounds amazing.
Kimberly :)
CookingWithKimberly 10 months ago
Nice job; however, I prefer to use fresh akee.. The canned product sucks big time.
Triniman50 10 months ago
@Triniman50 Where do you get fresh ackee from?
Boboworld 6 months ago
@Boboworld I'm fortunate to live in Trinidad and my aunt's neighbor has an Ackee tree in their yard...problem solved :-)
Triniman50 6 months ago
@Triniman50 Lucky you Triniman. I'm in New York, I guess I will have to do with the can for now. But thanks for the great video.
Boboworld 6 months ago
@Boboworld Thanks Bobo, but I didn't post the video. It was posted by caribbeanpot who does a great job with all his videos.
Triniman50 6 months ago
@Boboworld
If you want fresh ackee, get it from the Caribbean when/if you go there. I just went to Jamaica and I brought it back with me. Here's what I did: Simply picked off the heads and that red thing in the middle, parboiled it, bag it and you're good to go. They will not give you a hard time at custom's if you do this.
tamarind777 5 months ago
Hi. Nice recipe. I enjoyed watching.
ChaChaDave 10 months ago