“…the smell of bay rum and sulfur and tobacco and pea soup, the smell of cod and corned beef, of red herring” (Powell, 134).
Ackee fruit served with salt fish is Jamaica’s national dish. The fish is usually cod from the North Atlantic, but pollack is sometimes also used as a substitute due to the rise in cod prices. The cod is usually dried and then salted, and left to soak overnight (Monique C.) Salt fish has long been considered a poor people’s food, even today to some. This is because during the days of slavery, “sugar plantation owners in the Caribbean imported salt fish to feed their slaves as it was a very cheap source of protein. For many it was their only source of protein” (Silver Sands). Even after slavery ended, “salt fish still remained the cheapest available protein for ex-slaves with no money. The indentured labourers, who were imported from India and China to replace the slaves, also embraced salt fish into their diets” (Silver Sands). Salted cod fish has been a staple dish for generations and generations of those residing in Jamaica, and Afro-Asian histories are deeply intertwined with this dish.
C, Monique. “Jamaican Saltfish Fritters (Stamp and Go).” Allrecipes, www.allrecipes.com/recipe/126937/jamaican-saltfish-fritters-stamp-and-go/.
“Vacation Rentals by the Sea We Are Local – Here for You Every Day!” Silver Sands Jamaica Vacation Rentals, www.mysilversands.com/content.aspx?sPageName=11_03_17-salt-fish-jamaican-diet.