How Seafood From Norway Became Jamaica’s National Dish

Norway and Jamaica may seem like an unlikely culinary pair—one a warm, tropical island in the Caribbean, the other a cold, fjord-laced Nordic country. However, our countries have shared a strong bond for centuries, tied together by one key ingredient: saltfish, also known as salted cod. What began as a colonial-era trade has evolved into a rich cultural and culinary tradition, with Norwegian saltfish playing a foundational role in some of Jamaica’s most beloved dishes, including the Jamaican National Dish of ackee and saltfish. Last year, I was invited to a media event which celebrated our tasteful exchange and highlighted seafood from Norway in a grand way at the Rok Hotel in Downtown Kingston. Here’s a brief recap of the event and the story of how seafood from Norway became half of Jamaica’s national dish.

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A Scandinavian Start: Norway’s Saltfish Legacy

Samples with saltfish as the main ingredient (raw saltfish in the background)

Norway has been one of the world’s largest exporters of saltfish for centuries. Thanks to its vast Atlantic coastline and expertise in fish preservation, Norway began exporting salted cod in large volumes as early as the 1600s. By the 19th and early 20th centuries, saltfish became a staple in the diets of many Caribbean nations—including Jamaica—during a time when affordable, preserved protein sources were in high demand by colonizers to feed enslaved Africans. While the origins are rooted in hardship, Jamaicans took this humble ingredient and transformed it with the island’s bold seasonings and creativity, eventually turning saltfish into an essential and proudly celebrated element of Jamaican cuisine.

Jamaica imports between 5,000 and 6,000 tonnes of saltfish each year, making us one of the world’s largest consumers per capita of saltfish.

Saltfish in Jamaica: From Struggle to Star

Ackee fruit opened to expose the yellow arils and black seeds

Today, saltfish is more than just a food item—it’s a cultural icon. The most famous dish is ackee and saltfish, Jamaica’s national dish. It’s a colourful, savoury medley of salted cod, ackee (a buttery yellow fruit which is poisonous if not harvested and prepared properly), onions, tomatoes, scotch bonnet peppers, and spices. It’s typically served with ground provisions, fried dumplings or roasted breadfruit, and has become a Jamaican breakfast tradition but can be eaten at any time of day.

Bite-sized saltfish fritters

Other Jamaican favourites utilizing saltfish from Norway include:

• Saltfish fritters (Stamp and Go): A popular street snack or appetizer, these deep-fried bites mix salted cod with flour, scallion, thyme, and pepper.
• Callaloo and saltfish: A hearty and healthy combination of callaloo (a leafy green also known as Jamaican spinach) and salted cod.
• Saltfish rundown: Cod simmered in a rich coconut milk reduction until tender and flavorful.

Over 80% of the saltfish consumed in Jamaica comes from Norway where it’s wild-caught and cured using traditional methods passed down through generations.

Norway in Jamaica Today: A Tasteful Exchange

In recent years, representatives from Norway’s seafood industry and government have made frequent visits to Jamaica to celebrate this longstanding relationship. Chefs from both countries have collaborated on fusion dishes, blending Nordic techniques with Jamaican spices, creating exciting new culinary experiences. More recently, “A Tasteful Exchange: Norway Meets Jamaica” was put on by the Norwegian Seafood Council (NSC) in September 2024 and held at the ROK Hotel in Downtown Kingston. The event highlighted the culinary and cultural connections between both countries, emphasizing the quality and sustainability of Norwegian seafood, as well as Jamaica’s culinary excellence and innovation.

Executive chef Volae Williams was tasked with curating the evening’s fare. He delivered local favourites with an international twist to satisfy even the most discerning palate. My favourites were the BBQ saltfish spring rolls with pineapple chutney and the saltfish relish canapes with escoveitch aioli, a spin on Jamaican saltfish fritters. I also had the delight of meeting and reconnecting with other Jamaican content creators. They invited a mix of food and travel bloggers, because after all, food and travel and intimately intertwined.

A Global Story With A Plot Twist

Saltfish is a powerful example of how food travels across oceans, adapts, and becomes embedded in culture. While the cod may come from Norway, the dishes are entirely Jamaican—spicy, soulful, and full of life. Prior to this event, I’d never seriously stopped to think about where the saltfish in our supermarkets, shops, family dinners, street food stalls, hotel buffets and national celebrations came from! Saltfish is an affordable source of omega-3 fatty acids and protein, but also contains a huge load of sodium– not good for a region with the world’s highest rates of hypertension. 1 in every 3 Jamaican adults is hypertensive! Boiling saltfish reduces the sodium content by about 50%, but please consume saltfish (and other salted meats) in moderation.

Wrap Up

What unites Jamaica and Norway isn’t just trade—it’s tradition, creativity, and a shared appreciation for the story food can tell. Saltfish has come a long way from its early days as a necessity and has now morphed into comfort food, culture and part of Jamaican identity. I’m not sure when I’ll get the chance to visit Norway, but I think fondly about this land of Viking history, fjords and Northern Lights every time I’ve eaten saltfish since. Did you learn anything new today? Sound off in the comments section below!

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