Salt fish received a contemporary makeover at the University of Technology (UTech), Jamaica, where a group of young chefs is proving the familiar ingredient can go far beyond ackee and salt fish. Think fresh salt fish salsa served in a cored pineapple, a rustic focaccia sandwich layered with barbecue pork, sorrel jam and seasoned salt fish, or coconut rice served inside a coconut shell. These dishes were created by third-year students in UTech’s School of Hospitality and Tourism Management as part of a food styling, writing and photography course.