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Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
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RECIPES SUITABLE FOR ANY TYPE OF FISH:

  ANY FISH
  Fish a La Creme (1884)
  Baked Fish Directions (1884)
  Baked Fish #1 (1884)
  Baked Fish #2 (1884)
  Small Baked Fish in Crust (1884)
  Baked Fish with Sardelles (1903)
  Fish Balls (1896)
  To Boil Fish (1858)
  Boiled Fish (1884)
  To Broil Fish (1858)
  Broiled Fish (1884)
  Broiled Fish (1903)
  Crimped Fish
  Fish Croquettes (1896)
  Filled Fish (1903)
  To Fry Fish (1858)
  To Fry Fish (1861)
  Fried Fish (1884)
  Fish Hash (1896)
  Indian Curried Fish (1845)
  Planked Fish (1903)
  Potted Fish (1884)
  Fish Pudding, Hollandaise (1903)
  Remnants of Cooked Fish (1884)
  Fish Roes, Fried (1884)
  To Prepare Salt Fish (1884)
  Salt Fish and Ackees (1893)
  Salt Fish Balls (1884)
  Scalloped Fish in Ramikins (1903)
  Sour Fish (1903)
  Stewed Fish (1884)
  Turban of Fish (1896)

SALT FISH AND ACKEES
(Jamaica Cookery Book, 1893)


    One pound of salt fish
    The fruit of twelve ackee pods
    Lard
    Butter
    Black pepper

Soak the salt fish overnight. Put it on to boil in cold water, otherwise it hardens: throw off the first water and put it on again to boil.

Carefully pick the ackees free from all red inside, which is dangerous, and boil them for about twenty minutes; add them to the salt fish which is then cut in small pieces; add some lard, butter and pepper. Some prefer the salt fish and ackees mashed together and the melted lard and butter poured over the top.

 

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