Having a lime? Share this Trini style of cooking. It’s fish salted – that’s why it can stay out any time of year! Easy to make and tasty to eat…it will be a big hit! It was one of my Dad’s favorite dishes. He would make it for all of us, his kids, nieces and nephews. Give it a try! Saltfish with tomatoes (Bacalao) 1 tablespoon of oil 1/2 pound of boneless salt fish (Bacalao) 1/2 pound of tomatoes chopped 4 garlic bod minced black pepper 1 cilantro chopped 1 chive chopped 1 onion chopped or more 1 medium size frying pan Ginger Top it off with Golden Ray butter Cooking Method 1. Bring two cups of water to boiling point. 2. Place salt fish (bacalao) into water for 15 minutes 3. Brake salt fish into pieces and set aside 4. Heat frying pan with oil 5. Add garlic, onions, chives, cilantro, ginger and tomatoes to cook for 7 minutes 6. Add salt fish (Bacalao) mix and sprinkle black pepper **Served with cassava (yuca)** ENJOY!!!