Name: Pick-Up Saltfish
Yield: Makes 8 appetizer servings
Ingredients: 1 12-ounce piece dried salt cod (with skin and bones); 1 medium onion, minced; 1 medium green bell pepper, minced; 2 medium tomatoes, seeded, finely chopped; 3 tablespoons fresh lime juice; 1 tablespoon finely grated lime peel; 1/2 teaspoon minced seeded Scotch bonnet chile or habanero chile; 1 hard-boiled egg, peeled, chopped; 1 avocado, peeled, pitted, sliced

Pick-Up SaltfishScott Peterson

Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called "pick-up saltfish" because the salt cod is pulled apart and shredded. It's made into a salad that's eaten for breakfast or brunch with coconut bake or crackers. It's a good party snack, too.

The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores.

Recipe notes

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

The Most-Saved Recipes in the Epicurious App This Week

Like seared scallop piccata and chocolate Guinness cake.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vegan Chili

This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.