Ackee and Saltfish

Name: Ackee and Saltfish
Prep time: 8 h 10 min
Cook time: 25 min
Total time: 8 h 35 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: ½ pound boneless salt cod fillets (see Tip); 4 slices bacon (optional); 2 tablespoons coconut oil (if skipping bacon, increase to 3 tablespoons); 1 medium yellow onion, sliced; 1 medium tomato, cut into ½-inch wedges; 2 scallions, cut into 2-inch lengths; 2 garlic cloves; 2 fresh thyme sprigs; 1 (19-ounce) can ackee in brine, drained; Freshly ground black pepper; Sliced avocado (preferably Florida avocado; see Tip); Boiled green banana (see Tip), for serving

By Ashley Lonsdale

Updated November 5, 2025

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Ready In: 8 hr 35 min
: (About 35 min, plus at least 8 hrs soaking)
Rating: (0)
Comments: Read comments

Jamaican cuisine is known for bold flavors, and its national dish lives up to the reputation. Ackee and saltfish marries the savory, buttery, almost egg-like ackee fruit and funky salted cod with traditional Caribbean aromatics like scallions and thyme. Typically eaten at breakfast or brunch, the delightful dish is best served alongside one or more starchy sides like boiled green bananas, yams and dumplings, a collection referred to simply as food. Ackee can be found canned at Caribbean grocers and select larger grocery chains, depending on your location. Before the fruit fully ripens and is responsibly prepared, ackee can contain a toxic compound. The Food and Drug Administration bans the sale of fresh ackee for this reason, though in warmer states, you might see ackee trees growing in backyards for personal consumption. The import of canned and frozen supplies is highly regulated, and canned ackee is safe to enjoy without the need for any special preparation.

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Ingredients

Yield:4 servings

½ pound boneless salt cod fillets (see Tip)
4 slices bacon (optional)
2 tablespoons coconut oil (if skipping bacon, increase to 3 tablespoons)
1 medium yellow onion, sliced
1 medium tomato, cut into ½-inch wedges
2 scallions, cut into 2-inch lengths
2 garlic cloves
2 fresh thyme sprigs
1 (19-ounce) can ackee in brine, drained
Freshly ground black pepper
Sliced avocado (preferably Florida avocado; see Tip)
Boiled green banana (see Tip), for serving

Ingredient Substitution Guide

Preparation

Step 1
Prepare the saltfish: Rinse the cod and place in a bowl of cold water. Soak for at least 8 hours in the refrigerator or overnight, changing the water at least once. Rinse well and drain. Finely chop or shred the cod and set aside. (Prepared cod can be frozen for up to one month.)
Step 2
Heat a large sauté pan or high-sided skillet over medium. Add the bacon and cook for 5 to 7 minutes, turning once or twice, until the fat is rendered and the bacon is crispy. (Move ahead to Step 3 if skipping the bacon.) Set aside and break up into bacon bits once cooled.
Step 3
To the same skillet with the bacon fat, add 2 tablespoons coconut oil and heat over medium-high. Add the onion, tomato, scallions, garlic and thyme, and cook, stirring, for 4 to 6 minutes, until the onions begin to lightly brown and the scallions soften. As the vegetables begin to release moisture, scrape up any browned bits on the bottom of the pan.
Step 4
Add the salt cod and cook for 2 to 3 minutes, stirring to coat in the onion mixture. Gently fold in the ackee and cook for 3 to 4 minutes, until flavors meld. Fold in the bacon bits (if using) and season with plenty of black pepper.
Step 5
Serve with any combination of sliced Florida avocado, boiled green bananas or other starchy side dish to sop up the fragrant oil.

Tips

Salt cod can usually be found near the fresh seafood section in select supermarkets, Caribbean markets and Latin American grocers under its Spanish name, bacalao. It may come boxed, shrink-wrapped or unwrapped behind the seafood counter. Choose boneless for ease! For those sensitive to salt, soak and drain the salt cod as instructed, then cover salt cod with water in a medium pot, bring to a boil, and then drain to remove even more salt. Prepare as directed.
Florida avocados are a traditional accompaniment to this dish because they have a lower fat content and firmer texture than other varieties, which makes them more of a starchy side with a texture distinct from the creamy ackee.
To boil green bananas, trim the ends and make a slit along the length of the banana peel (for easy peeling). Boil the bananas for 10 to 20 minutes, until fork tender. Drain and peel before serving the bananas with ackee and saltfish spooned over top.

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