Description

Stock Fish

Stock fish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called “hjell” in Norway) . The drying of food is the world’s oldest known preservation method, and dried fish has a storage life of several years.

it is cured in a process called fermentation where cold-adapted bacteria matures the fish.

Uses of Stock Fish

It is popular in Nigeria,  where it is used in the many soups. It is the main ingredient in the Igbo delicacy called “Ugba na Okporoko”. It is used for its sweet savory and umami taste it adds to soups plus its other benefits. The name okporoko for stockfish, among the Igbo of Nigeria refers to the sound the hard fish makes in the pot and literally translates as “that which produces sound in the pot”