I'm cleaning out my freezer.  Don't worry, it's not a monumental task or anything.  I'm not a freezer-stuffed-full-of-crap kinda person.  I'm just making some room.  Getting rid of stuff that been forgotten about or simply will not ever be used.  It's a great feeling.  The freezer space will get filled, I know that.
What I found in there though was weird and fun.  I found a chicken carcass that I didn't know I had.  Yes.  I found some cream cheese.  Yes.  I found some rhubarb from last year.  Yes.  I found some banana leaves.  Weird and Yes.  I found some salt fish.  Salt Fish.


I like salt fish.  When it's done well, I LOVE salt fish.  I first had salt fish in Trinidad.  Friends and family convinced me that I had to try this salt fish dish called 'Buljol' for breakfast.  Yeah, so you know how here in Canada weekend breakfasts are often homemade pancakes or waffles smothered in Maple Syrup?  Well, in Trinidad weekend breakfasts are salt fish and bake (a bun).  Arguably, this is a healthier way to approach breakfast (even though we now have huge green checkmarks on Cocoa Puffs and Fruit Loops - I know it's hard to think of anything healthier).  Still, this born and bred Ontario girl wasn't sure about this fish for breakfast thing at all.  I didn't want to offend though.  So I took a bun and put the tiniest amount of salt fish imaginable. Hesitantly, I put the tiny bit in my mouth.   Oh my... it was AWESOME.  Which figures, 'cause I'm damned if I can tell you any food that Trini's make which bites.   It was seriously like the green eggs and ham thing.  'I like them. I like them Sam I am.' (or whatever)
As with many things Trini I have trouble duplicating it.  I've tried tons of ways.  I can't seem to get the right balance.  Something is always a bit off.  I think though that I've finally found the magic formula with this one.  Don't cook anything, just heat the oil until it quite hot.  That's it.  Done.
I'm seriously pumped because I saw some chives ready to be used in the garden.



So my first garden harvest of the year is in the salt fish.  The chives kinda helped me feel better about the fish.   This fish is Canadian but it's probably not 'sustainably' caught and for that very reason I don't make salt fish often at all.  In fact, I've stopped buying fish as a rule.  At least the chives were local and sustainable... right.
Serve this awesome stuff on crackers, bread, buns... whatever.



Buljol (salt fish) adapted from 'The Naparima Girls Jubilee Cookbook'
serves 4

1/2 lb or so (1 pkg) dried Salt Fish
small onion sliced thin
1/2 cup green pepper diced
1/2 cup tomato diced
1/4 cup celery diced (optional)
4 tbsp green onion or chive diced
1/3 cup oil
3/4 tsp black pepper (optional)
3 tbsp green seasoning (optional)
squeeze of a lemon slice (optional)
pepper sauce to taste (optional)

Bring a pot of water to a boil.  Soak the salt fish in the hot water for about 15 minutes.  Drain and repeat 3 times in total.  Set the salt fish aside.
In a bowl combine the onion, green pepper, tomato, celery and green onion or chive.  Mix and add in the black pepper, green seasoning and lemon juice.  Break the salt fish apart into little pieces and add to the veggies.
Heat the oil in a pot just until it barely starts to smoke.  Pour the hot oil over the fish and vegetables.
Mix well and serve.