Grace canned ackee costs about $16 per can in the Wash DC area but there is another brand that costs much less (I can't think of the name right now). We have a few Caribbean supermarkets in the area so we get it all the time but if you don't have one, try one of the spanish grocery stores. Saltfish is salted cod fish.

When getting the saltfish, try to get the dried boneless kind. Soak it overnight and in the am, throw off the water and add more water. After putting all your seasonings in a pan (peppers, scallion, thyme, onion, tomato, bacon), throw off the water from the saltfish and then add the saltfish to your pan (i do taste the saltfish to see if it still has some flavor to it and if not, I add salt/pepper to the pan). Give it a few stirs, place the lid on and let it cook. I check it and stir a few times. I then open a can of ackee, drain it, give it a quick rinse (keep water pressure low) and then dump it as evenly as possible over the saltfish without stirring it, place the lid back on and let it heat up. When I'm ready to serve I give a good stir with a gentle hand as it can mush up.

I always serve mine with a side of callaloo. My parents grow it so their freezer is always well packed with bags of cleaned and chopped callaloo. Now, I'm hungry for it so I know what my Sunday breakfast will be!