Saltfish and Chop-Up

What it really is

Salted cod served with a cooked mixture of vegetables such as eggplant, okra and spinach, a familiar Antiguan pairing.

The fish and greens are brought together at serving, so the salted cod remains a clear part of the plate. Salt level depends on desalting and seasoning; check before serving guests who need a low-sodium option.

Salted cod needs desalting before cooking: soaking and changing the water reduces its saltiness, though the exact time depends on cut and curing. It is then flaked and served with the cooked vegetable mixture rather than dissolved into it. Chop-up is not a single standardized vegetable recipe; eggplant, okra, spinach and other available greens can be combined in different proportions. The Antigua pairing is familiar, but the vegetables, oil and seasoning vary by kitchen.

Salted cod served with a cooked mixture of vegetables such as eggplant, okra and spinach, a familiar Antiguan pairing. The vegetable mixture varies by household.

How it's served

• Serve freshly prepared as a main in the meal.
• Pair it with the accompaniments customary to the local version.
• Ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Keep the traditional dish name and explain the defining ingredients in plain language.
• Identify the specific preparation and accompaniments offered.
• Confirm ingredients and cross-contact practices with the kitchen before making allergen claims.