A-One Poisson Salé / Snoek Fish Sauteed / Salted Fish Fruit Pickle 200g

Poisson Salé, also known as  sautéed snoek fish, is a deeply rooted Mauritian specialty combining  salted fish  with fruits, spices, and aromatics to create a bold, savory pickle-style preparation.

This  salted fish fruit pickle  delivers an intense balance of  salty umami, tangy fruit notes, chilli heat, and aromatic spices, reflecting the Creole heart of Mauritian cuisine. Carefully sautéed and prepared using traditional methods, it is enjoyed as a powerful accompaniment to simple meals where strong flavors are celebrated.

What is Poisson Salé?

Poisson Salé is a traditional Mauritian dish made from salted fish, often snoek, sautéed with spices and sometimes fruits for balance.

Is Poisson Salé the same as snoek fish?

Poisson Salé commonly uses salted snoek fish, which is widely consumed in Mauritian Creole cooking.

What does salted fish fruit pickle taste like?

It has a strong savory and salty flavor, balanced with tangy fruit notes and chilli heat.

Is Poisson Salé very salty?

It is intentionally salty, but traditionally balanced with rice, lentils, and vegetables.

How is Poisson Salé eaten in Mauritius?

It is served in small portions alongside rice-based meals, lentils, greens, and simple curries.

How should Poisson Salé be stored?

Store in a cool place. Refrigerate after opening and consume as directed.

🇲🇺 Mauritian Serving & Pairing Inspiration

In Mauritius, pickles are never an afterthought — they’re the  spark  that wakes up the whole plate. These fruit and vegetable pickles are traditionally served with  riz blanc,  lentilles, and  dholl, where their sharp, spicy kick cuts through the softness of the meal.

You’ll find them alongside everyday dishes like  rougaille tomate,  rougaille saucisse,  cari légumes,  cari poisson, and  cari poulet, adding acidity that balances rich sauces and slow-cooked spices. A spoon of pickle is often eaten with  grains,  haricots,  brèdes, or  bringelle frite, bringing contrast to earthy vegetables.

Pickles are essential in  Mauritian bowl-style plates  — rice topped with lentils, greens, curry, and a bold pickle on the side to tie everything together. They’re also a must with  farata,  roti, or  pain maison, especially when meals are simple and home-style.

At street level, pickles appear with  gâteaux piments,  dholl puri,  samoussas, and fried snacks, where their tanginess cuts through oil and heat. Whether it’s a quick lunch, a family dinner, or a roadside bite, Mauritian pickles add that  extra punch of sour, spice, and comfort  that locals can’t eat without.

In Mauritian cuisine, a meal without pickle feels unfinished — just a small spoon transforms humble food into something deeply satisfying.