By Colin Beharie • September 28, 2025 • cbeharie.com

Saltfish—known in Norway as klippfisk and across the Caribbean simply as saltfish—has fed sailors, families, and entire nations for centuries. In Jamaica, it anchors beloved dishes like ackee and saltfish, saltfish fritters, and rundown. In Norway, it takes center stage in tomato‑rich bacalao, creamy cod gratins, and Sunday suppers with potatoes and butter. This post explores how both cultures prepare, serve, and celebrate the same preserved fish—revealing two culinary identities connected by the sea.

How Salt Made a Global Staple

Preservation Before Refrigeration

Salting and drying fish long predates refrigeration. Salt draws moisture out of flesh, inhibits bacterial growth, and concentrates flavor. The result is a compact, shelf‑stable protein that can travel—by cart, by ship, by generations.

The Norwegian Legacy of Klippfisk

Along Norway’s rugged west coast, cod was split, salted, and traditionally dried on rocky outcrops and wooden racks. The Norwegian word klippfisk likely references the “klipper” (rocks/cliffs) where the fish was once laid to dry. From the 17th century onward, Norway’s thriving trade exported klippfisk widely to Iberia, Italy, and the Caribbean.

Saltfish Arrives in Jamaica

Salted cod reached Jamaica during the colonial era as part of the Atlantic trade. Enslaved Africans shaped it into nourishing meals using local produce—callaloo, yam, breadfruit, green banana—and imported staples like flour for dumplings. Through creativity born of scarcity, saltfish became woven into the island’s culinary DNA, eventually starring in the national dish.

Jamaican Ways of Preparing Saltfish

Jamaican cooking leans into bold aromatics—thyme, scallion, garlic, pimento (allspice), and the unmistakable heat‑fruit of Scotch bonnet pepper—plus coconut milk, tomatoes, and vibrant greens. Here are the pillars:

1) Ackee and Saltfish (National Dish)

Method: Soak or briefly boil saltfish to remove excess salt; flake. Sauté onions, scallions, garlic, thyme, bell pepper, and Scotch bonnet in oil. Add tomatoes, then fold in the flaked fish. Add drained ackee last and warm gently so the fruit keeps its shape. Finish with black pepper and a little butter (optional).

Serve with: Fried dumplings, roasted breadfruit, boiled green banana, or yam. A slice of avocado (pear) is a classic touch.

2) Saltfish Fritters (Stamp & Go)

Saltfish is flaked into a simple batter of flour, baking powder, water (or milk), scallion, thyme, and finely diced Scotch bonnet. Spoon into hot oil; fry until puffed and golden. They’re perfect with a tangy pepper sauce.

3) Saltfish Rundown

In rundown, coconut milk is gently reduced with aromatics until it “runs down” to a luscious, lightly curdled sauce; saltfish is simmered in this coconut base with tomato and sweet pepper. Serve with boiled provisions or rice.

4) Callaloo with Saltfish

Quick, nourishing, and weeknight‑friendly: wilted callaloo (or spinach) sautéed with onions, pepper, herbs, and flaked saltfish.

5) Saltfish with Cabbage (and Other Everyday Sides)

Budget‑friendly and beloved—cabbage sweats down with carrots, onions, thyme, and a touch of butter; add saltfish for protein and savoriness. Variations include saltfish with okra or cho‑cho (chayote).

Desalting tip: For very salty pieces, do two soaks or a short boil plus a soak. Taste before cooking—aim for savory, not briny.

Norwegian Ways of Preparing Saltfish

Norwegian cooking emphasizes potatoes, dairy, gentle heat, and clean, oceanic flavors. Klippfisk is often soaked 24–48 hours (with water changes) before use.

1) Bacalao (Norwegian Style)

Method: Layer soaked klippfisk with sliced potatoes, onions, red peppers, and a garlicky tomato sauce in a heavy pot. Add olives if desired. Simmer until the potatoes are tender and the fish just flakes. Rest 10 minutes before serving.

Serve with: Fresh bread or flatbrød. A green salad brightens the plate.

2) Creamed Klippfisk with Potatoes

Flaked klippfisk folded into a simple white sauce (butter, flour, milk/cream) with parsley and black pepper; serve over or alongside boiled potatoes. Comfort in a bowl.

3) Klippfisk Cakes (Fish Balls)

Mashed potatoes, egg, and flaked klippfisk shaped into patties or quenelles and pan‑fried. Mild, tender, and excellent with mustard or lemon.

4) Boiled Klippfisk & Vegetables

A minimalist plate: gently boiled, soaked klippfisk with carrots, cabbage, and potatoes, finished with melted butter or a mustard sauce.

5) A Note on Lutefisk

While not the same product, dried cod reconstituted in lye (lutefisk) is part of the broader preservation tradition—iconic to some, divisive to others.

Comparing the Two Traditions

Aspect	Jamaican Style	Norwegian Style
Flavor Base	Herbs + Scotch bonnet, coconut, tomatoes	Tomato stews, dairy, butter, potatoes
Heat & Spice	Moderate to fiery (bonnet)	Mild; pepper, mustard, herbs
Weekday Staples	Fritters, callaloo & saltfish	Fish cakes, creamed cod with potatoes
Celebration Dishes	Ackee & saltfish breakfast	Bacalao, Sunday suppers
Typical Sides	Dumplings, breadfruit, yam, rice	Potatoes, bread/flatbrød, salad

Fusion Ideas: Jamaica Meets Norway

1) Ackee Bacalao

Fold buttery ackee into a mellow Norwegian bacalao just before serving; finish with parsley and a squeeze of lime.

2) Jerk‑Spiced Klippfisk Cakes

Season the potato‑fish mixture with a teaspoon of jerk seasoning; serve with lemon yogurt and a sprig of dill.

3) Coconut‑Creamed Klippfisk Gratin

Blend Norwegian white sauce with a splash of coconut milk, thyme, and a whisper of Scotch bonnet; top with breadcrumbs and bake.

4) Callaloo Bacalao

Stir ribbons of callaloo (or spinach) into the tomato base at the end for color, minerals, and a Jamaican wink.

Health note: Saltfish is lean and protein‑rich but sodium‑dense. Proper soaking and brief boiling reduce salt significantly.

Shopping & Soaking Cheat Sheet

• Look for: Firm, evenly salted pieces; avoid overly yellowed or brittle fish.
• Soak time: 12–48 hours depending on thickness; change water 2–3 times.
• Quick fix: If rushed, do a short simmer, drain, then a 30‑minute fresh‑water soak.
• Storage: Keep unopened saltfish in a cool, dry place; once soaked, refrigerate and cook within 2 days.

Serving Traditions

In Jamaica, saltfish is everyday food and national symbol; in Norway, it’s heritage on a plate—an echo of maritime trade and winter pragmatism. Both traditions transform preservation into pleasure, making the most of pantry staples and seasonal produce.

Conclusion

From Kingston to Kristiansund, saltfish embodies adaptation. With spice or with butter, with dumplings or potatoes, it proves that humble ingredients, crafted with care, can become culture. Try a classic from each tradition—and then create your own fusion story.

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