Dried salted cod.

Storage: Store in cool & dry place

To prepare, soak the saltfish overnight in large container of cold fresh water. Replace this water with fresh and simmer gently  to remove remaining salt. Drain and repeat this process. The product will re-hydrate and de-salt. All the bones have been removed, but remove any bones that may still be in place. Salted cod forms part of the traditional Jamaican dish 'Ackee and Saltfish.'

Ingredients: Alaska Pollock, salt.

Scientific name: Theragra Chalcogramma

Country of Origin - Prepared and packaged in the UK

Cawoods was established in 1895 and specialises in the processing of salted cod. Fresh fish is cured and dried before making saltfish. A large warehouse is situated in Grimsby from which salted cod is distributed througout Europe and the Caribbean.