Saltfish is usually cod, but some other varieties of fish can be used as well, that are heavily salted and dried. It is largely used in cooking throughout the Caribbean.

Saltfish is usually cod or mackerel fillets with the skin still on, which have been salted and dried. To cook with saltfish, soak in water for 12 to 24 hours (changing the water every 4 hours). Drain the last batch of water then pour boiling water over the saltfish. Leave for 15 minutes, then the flesh will be soft. Ackee and saltfish is the most common Caribbean dish which uses saltfish and is Jamaica's national dish.
List of books: Saltfish