In the not-so-distant past in the Caribbean when refrigeration was rare, cod was dried. Cod chiquetaille is one of the most famous recipes from the French West Indies - chiquetaille means "shredded."

In the islands, a gas range or barbecue is often used to grill the cod over an open flame to blacken it slightly and give it a hint of smokiness. At home, you can omit this step and still make a good chiquetaille.

It can be served plain, on lettuce leaves or in "Féroces d'avocats," spicy little hors d'oeuvre balls made with puréed avocado and a little cassava flour.

1. soak the cod in cold water for 15 minutes to rehydrate it and remove the salt;
2. fillet it, removing the bones if necessary; flake the cod with your fingers;
3. finely chop the onion, garlic, chives, herbs and chili;
4. blend into the cod;
5. drizzle with lime juice and oil.