Pick Up Saltfish


1 LB Salted Cod Fish
1 medium Onion - diced
1 medium Cucumber – seeds removed and diced
1 red / green Sweet pepper – diced
2 Plum tomatoes – seeds removed and diced
ΒΌ cup Cane vinegar
2 tsp Fresh thyme leaves
2 Tbsp Walkerswood Scotch Bonnet Sauce


  • Boil the Salted Codfish until tender, drain and rinse under water to cool.
  • Remove the skin and bones and shred fish into small strips.
  • Toss all remaining ingredients into a non reactive bowl and allow to marinate for half hour.
  • Served as a dip with firm crackers.

Walkerswood Scotch Bonnet Pepper Sauce

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Business Office
38 Beechwood Ave.,
Kingston 5, Jamaica
Tel: (876) 926-6449
Fax: (876)926-6264