Pack of 3 headless salt mackerel — the salted mackerel cuts widely used across Caribbean cooking, the foundation for Jamaican mackerel-rundown, Caribbean mackerel-and-bananas, and the traditional fried-mackerel breakfast. Soak overnight in cold water to draw out the salt before cooking; some prefer to boil briefly in changes of water to speed the desalting. Once desalted, fry, stew with tomato and onion, or simmer in coconut milk for a Caribbean rundown. The 3-pack format suits a couple of family meals. A long-standing staple in Caribbean kitchen tradition across the diaspora.