Saltfish 101: How to Desalt, Soften and Prep Saltfish Properly

Saltfish is a staple in many Caribbean kitchens and is used in classic dishes like fried bakes and saltfish, saltfish fritters, and for many Guyanese families, even served over rice for lunch or dinner.

Growing up in a Guyanese household, the salted fish we used most often were banja mary, trout, and herring. These were staples because they were affordable, flavorful, and preserved to last.

Today, depending on where you live, you may not find those exact varieties as easily. Here in the United States, many people often use salted cod or pollock because they’re more widely available. But regardless of the fish, the preservation principle is the same.

In this post, I’m teaching you how to prepare saltfish Guyanese style. If you’ve never prepared saltfish before, one of the biggest questions is always the same; how do you remove the salt while still keeping fish tender and flavorful?

If you’re planning to make the full Guyanese breakfast experience, pair your saltfish with soft homemade fried bakes. Before you start, I recommend reading my guide on 4 Principles for Perfect Caribbean Fried Bakes so you understand exactly what makes bakes light, soft, and fluffy.

What Is Saltfish?

Before refrigeration, salting was one of the most effective ways to preserve fish. Salt draws moisture out of the fish, creating an environment where bacteria struggles to grow.

That allows fish to:

• last for months
• travel long distances
• feed families year-round

This is one of the reasons saltfish became so important in Caribbean cooking. It wasn’t just food; it was survival, convenience, and eventually tradition.

Why Saltfish Must Be Prepared Properly

When fish is heavily salted, salt doesn’t just sit on the outside, it gradually penetrates deep into the flesh. At the same time, salt pulls moisture out of the fish through osmosis, which leaves the flesh firm, dry, and highly concentrated in salt.

That means before cooking, you need to:

• reduce excess salt
• re-hydrate the fish
• soften the flesh

How to Remove Salt from Saltfish

A lot of people believe saltfish needs to be boiled multiple times to remove the salt. While that method may lower the salt level faster, repeated boiling can be counterproductive. Too much boiling causes the fish proteins to tighten, which can make saltfish tough, rubbery, and less enjoyable to eat.

Another common method is soaking saltfish in water for several hours or overnight. This does help draw out salt through osmosis, where salt naturally moves from the fish into the water. However, soaking alone does very little to soften the fish.

Growing up in a Guyanese household, we usually kept it simple: boil the saltfish once to soften and re-hydrate it, then rinse it under cold running water until the salt level tastes just right.

This method works well because boiling helps loosen the fibers and soften the fish, while rinsing gives you better control over the salt level without stripping away too much flavor.

The Common Mistake People Make

One of the biggest mistakes people make is boiling saltfish too many times.Repeated boiling can remove too much salt, but it can also strip away flavor and affect the texture of the fish. This often leaves you with fish that tastes flat or bland. Instead of blindly boiling multiple times, it’s better to use a method that allows you to control the salt level.

How Long Should You Boil Saltfish?

One of the biggest mistakes beginners make is focusing too much on exact boil times. The truth is, there is no perfect number, it depends.

Not all saltfish cooks the same.

• Banja mary cooks differently than herring
• Herring cooks differently than trout
• Pollock cooks differently than cod

That’s why understanding the fish matters more than blindly following one method.

While 8–15 minutes is a common guideline, how long saltfish takes to soften depends on:

• thickness of the fillet
• type of fish
• how dry or heavily salted the fish is
• whether it is boneless or bone-in

For many supermarket saltfish fillets, the fish usually softens in about 8–12 minutes once the water reaches a boil. Thinner pieces may soften even faster, sometimes in as little as 5–8 minutes.

The key is not to watch the clock too closely. Focus on texture instead.

How Do You Know Saltfish Is Ready?

Your saltfish is ready when:

• it flakes easily with a fork
• the flesh feels tender, not stiff
• the fibers separate easily by hand

Remember, the goal of boiling is to soften and re-hydrate the fish, not to remove every bit of salt.

Planning to pair your saltfish with fried bakes? Be sure to read my 4 Principles for Perfect Caribbean Fried Bakes to learn the key techniques for soft, fluffy, foolproof bakes every time.

My Preferred Method for Preparing Saltfish

1. Rinse the Saltfish

Rinse the saltfish under cool running water to remove some of the excess salt on the surface.

2. Boil Once

Place the saltfish in a pot and cover with water. Bring to a boil and cook for 10–15 minutes, or until tender enough to flake easily.

3. Drain and Rinse

Drain the hot water, then rinse the fish under cold water while gently breaking it apart with your fingers or a fork.

4. Taste and Adjust

Taste a small piece. If it is still too salty, rinse again. Once the salt level tastes right, it is ready to use.

Saltfish FAQ

1. Do you need to soak saltfish overnight?

Not always. It depends on the type of fish, thickness, and salt level.

2. Does boiling remove salt from saltfish?

Boiling removes some salt, but its main purpose is to soften and re-hydrate the fish.

3. How many times should I rinse and squeeze saltfish after boiling?

There’s no exact number. Tt depends on the type of fish, thickness, and salt level. Rinse under cold water and gently squeeze to help release excess salt trapped inside the fish. Taste as you go and repeat as needed until most of the excess salt is removed.

4. What if I removed too much salt from my saltfish?

Don’t worry, all is not lost. If your saltfish tastes too mild after boiling and rinsing, you can simply add salt back when sautéing or seasoning it. The goal of leaving a little salt in the fish is mainly to preserve flavor, so you don’t have to reintroduce salt later. But if you accidentally remove too much, it’s an easy fix.

5. Why is my saltfish tough?

Over-boiling or aggressive squeezing can make saltfish tough, dry, or stringy.

6. Can you prepare saltfish without boiling?

Yes. Some people prefer soaking saltfish overnight instead of boiling. However, boiling softens the fish much faster, which is why it’s my preferred method.

7. How much oil should I use when frying saltfish?

Use enough oil to lightly coat the bottom of the pan. Too little can make the saltfish dry or stick, while too much can make it greasy.

Where to Buy Saltfish in the USA

If you live in the United States and don’t have a Caribbean grocery store nearby, don’t worry. There are still several mainstream supermarkets where you can find good saltfish options.

I’ve personally used salted fish from Publix or Kroger with great results. Cristobal Salted Cod Fillets or Pollock Fillets and Blue Rock Salted Alaskan Pollock Fillets are two accessible options that work really well. 

No matter which brand you use, keep in mind that salt levels can vary, so always taste and adjust as needed.

Important Tip: Not All Saltfish Brands Are the Same

This is something many beginners don’t realize. Some brands are much saltier than others. That’s why there is no one-size-fits-all method.

Always taste and adjust based on:

• Brand

• Thickness of the fish

• Your personal preference

• The dish you’re making

Now that you know how to properly remove salt from saltfish without making it tough or overly salty, the next step is turning it into a flavorful meal.

My complete Fried Bakes and Saltfish recipe is included inside my Afro-Caribbean Comfort Meals Made Easy eBook, where I walk you through how to make soft fluffy bakes and perfectly seasoned saltfish filling step by step.

Final Thoughts

Preparing saltfish doesn’t need to be complicated.You do not always need to boil it multiple times. Sometimes, one good boil followed by a few cold-water rinses is all you need. The key is understanding your fish, tasting as you go, and adjusting based on what the dish needs. Once you understand that principle, preparing saltfish becomes much easier and much more consistent.