Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


(Jamaica Cookery Book, 1893)

    One pound of salt fish
    The fruit of twelve ackee pods
    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.



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.