Finding the best Ackee and Saltfish in the city — a personal search

I spent three months trying every version of Ackee and Saltfish I could find locally. The variation in quality is extraordinary. The best version handled scotch bonnet with genuine knowledge and the boldly spiced result was noticeably superior.

ackee is legally restricted for export when unripe due to toxicity — an unusual national dish ingredient. The winning restaurant had the right a beach seafood restaurant feel — unpretentious and focused on the food. rum punch was suggested correctly. Worth the search. When Ackee and Saltfish is made properly it's a completely different experience.