- 1 LB Salted Cod Fish
- 1 medium Onion - diced
- 1 medium Cucumber – seeds removed and diced
- 1 red / green Sweet pepper – diced
- 2 Plum tomatoes – seeds removed and diced
- ¼ cup Cane vinegar
- 2 tsp Fresh thyme leaves
- 2 Tbsp Walkerswood Scotch Bonnet Sauce
Boil the Salted Codfish until tender, drain and rinse under water to cool.
Remove the skin and bones and shred fish into small strips.
Toss all remaining ingredients into a non reactive bowl and allow to marinate for half hour.
Served as a dip with firm crackers.