Description

 is a firm, salt-cured fish preserved in brine, widely celebrated in Caribbean and Asian cuisines. To prepare it, the fish is typically soaked for 30 minutes to an hour (or overnight for a less salty taste) and then boiled for 10–15 minutes to remove excess salt. After boiling, it is deboned, flaked, and often sautéed with aromatics like onions, tomatoes, and scotch bonnet peppers