Festive Saltfish Buljol Recipe.

Learn how to make saltfish (salted cod) buljol (like a salad) as it’s done in the Caribbean, with step by step instructions by Caribbean cookbook author Chris De La Rosa. This non-traditional way of making buljol is more festive and an excellent served during the holiday season. This recipe will also be appealing to those of you who follow a gluten free diet.

For this saltfish buljol recipe, you’ll need:

2 cups prepared salted fish (cod / shredded)
2 scallions (green Part only)
1 cup diced mango
1 cup diced cucumber
1/2 cup diced tomato (seeded)
1/3 teaspoon black pepper
1/2 lemon (juice)
2 tablespoon olive oil
1 sprig thyme
2 birds eye pepper (bird pepper) seeded and diced

Watch this video to learn how to prepare salted fish for everyday use: https://www.youtube.com/watch?v=K-4xn6sFpIQ

More Caribbean recipes can be found at http://www.caribbeanpot.com

Get my latest cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502

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To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com


  1. hi Chris  , try  using vinegar in the water with the salt fish. it extract as much salt as you want.let me know how it turns out.  /retired nutrition  food supervisor.

  2. Thanks Chris! I have been missing buljol for some time. I just veganized this recipe by actually using boiled and shredded cauliflower. I didn’t use the mangos, cucumber, salt fish, or black pepper ..just kept it simple. I was praying it would taste the same. It does and it’s delicious! 

  3. omg a trini coworker brought this one xmas party in some doubles bwoi it was the best ting mi eat….do you have a recipe for the doubles.. n PLEASE show the fry method too…btw I love your videos…I’m waiting on ur take of the Belizean recipes!

  4. For added West Indian zest, at home we heat the olive oil with some garlic powder or minced garlic until golden brown (not burnt) before pouring over the mixture. Also, lime in lieu of lemon is more flavourful.

  5. I keep hearing you mention festive Bul Jol and adding cucumber. Interested to know if anyone else usually has in cucumbers along with parsley. I like the idea of mango as opposed to the variation of pear, or using hot olive oil to mix it in. Thinking of trying it with slightly ripe golden apples and see how that goes. Good recipes you have up though.

  6. This looks absolutely delicious, as always exquisitely demonstrated, we plan to try it, and thank you.  Happy Thanksgiving to you and yours!

  7. Ignore the trolls, Chris.  Your recipes are fit for any table!  We love learning ALL ways to prepare dishes and we choose the best ones that work for us.  Your recipes are wonderful!  It’s too bad you have to put up with extraneous stuff just to offer diverse recipes but the majority of your viewers support you 110%.  Thanks and keep up the great work, Chris!

  8. Chris I tend to make my buljol like this, normally I use onion, pimentoes, tomatoes even carrots and it comes out real boss, even goes down nice with coconut bake

  9. The one question i have is… you didnt fry it at all over you boiled it and shred it? You just added the toppings and eat it just so ? Im thinking about making this for friends at work.

  10. I make this every Saturday and/or Sunday morning and have it with boil and fry eddoes.
    I boil the saltfish for 5 minutes, cool it and shred it.
    This works for me as I need to have the taste of salt in it.
    Like Sparrow said “saltfish, nothing in the world compare to it,I am the grestest lover, even though it hard and boney, Is saltfish for me” (or something like that).
    Every man must taste it!
    Check this out. Praise to the saltfish.
    Sparrow – Saltfish

  11. Hi Chris, buljol is my absolute favourite. I am definitely going to try this. Thanks for giving a new idea for an already delicious dish. I can’t wait to try it.

  12. I once tried to boil saltfish and my husband had a cow, saying how that’s not how you (or he!) do it. I find the soaking method doesn’t get rid of nearly enough but that’s how I make it. One question though: where de ass is the tamarind sauce?! And bakes! You can’t be serving saltfish on toast 😛

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