Saltfish is just that, salted, dried fish, usually cod fish. Saltfish is an integral ingredient in Jamaica’s national dish, Ackee and Saltfish. Saltfish should store, wrapped airtight, in a cool, dark place indefinitely. Before using, soak for 12 to 24 hours, changing the water every 4 to 5 hours. The soaking softens the flesh and each water change reduces the salt. Drain the last batch of soaking water and pour boiling water over the saltfish; cover and allow to soak for about 15 minutes, or until the flesh is soft.Then enjoy it in ackee, calaloo and other foods.