Saltfish expert, Chef Dada (with bowl), from Brazil shows chefs at Monday's workshop how to add ice cubes to cold water for soaking saltfish instead of boiling before use. - Ricardo Makyn/Staff Photographer

Famed Brazilian chef, Dada yesterday ended three days of workshops for Jamaican chefs on the many ways to prepare saltfish besides the usual stretching with ackees, callalo etc, that we are accustomed to.

The Norwegian Seafood Export Council facilitated the workshops in an effort to get Jamaicans to eat more saltfish and learn new ways to prepare it. From the workshops, it is also hoped that the chefs from restaurants participating in The Gleaner-sponsored Kingston Restaurant Week (November 8-15), will include one of the recipes learnt on their menus.

Prepare mixture for saltfish balls by adding mashed potatoes to the herbs and flaked fish in the frying pan. Add one egg, stirring constantly so it does not stick. - Barbara Ellington/Lifestyle Editor

After balls are made, roll them in a combination of breadcrumbs and flour before deep frying. - Barbara Ellington/Lifestyle Editor

Chef Dada is a happy woman, in the kitchen it's all about love and passion when cooking, and at the end of the process, she takes great pride in presenting her dishes. - Barbara Ellington/LIfestyle Editor