Stockfish is unsalted fish , especially cod , dried by cold air and wind on wooden racks which is called "hjell" in Norway on the foreshore.

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The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Cod is the most common fish used in stockfish production, while other whitefish , such as pollock , haddock , ling and cusk , are used to a lesser degree.

Norway's cod dryers hit by Nigeria bank move - The Local

Over the centuries, several variants of dried fish have evolved. The stockfish fresh dried, not salted category is often wrongly mixed with the clipfish , or salted cod, category where the fish is salted before drying.

After 2—3 weeks in salt the fish has salt-matured, and is transformed from wet salted fish to clipfish through a drying process. The salted fish was earlier dried on rocks clips on the foreshore. The production method of clipfish was developed by the Portuguese who first mined salt near the brackish water of Aveiro , and brought it to Newfoundland where cod bacalhau was available in massive quantities. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe.

Stockfish is cured in a process called fermentation where cold-adapted bacteria matures the fish, similar to the maturing process of cheese.

Clipfish is processed in a chemical curing process called salt-maturing, similar to the maturing processes of other salt-matured products like Parma ham. The word stockfish is a loan word from Frisian stokfisk stick fish , possibly referring to the wooden racks on which stockfish are traditionally dried or because the dried fish resembles a stick. Stockfish is Norway 's longest sustained export commodity.

Stockfish is first mentioned as a commodity in the 13th-century Icelandic prose work Egil's Saga , where chieftain Thorolf Kveldulfsson , in the year AD, ships stockfish from Helgeland in mid-Norway to Britain.

This product accounted for most of Norway's trade income from the Viking age throughout the Medieval period. Preserved cod fed Iceland for centuries, to the extent where it has been described as a local equivalent of bread.

The Normans brought it to Sicily ; and everything is very widespread especially in Messina with the name of stoccafissu , stoccu or piscistoccu. Stockfish is extremely popular and is widely consumed in Catholic Mediterranean countries, mostly in Portugal and secondly also in Italy. The science of producing good stockfish is in many ways comparable to that of making a good cognac , Parma ham , or a well-matured cheese. The Slow Food movement insists that all these artisanal products must be made on a small scale and given time to mature.

The fish is prepared immediately after capture. After gutting the fish, it is either dried whole, or split along the spine leaving the tail connected. The fish is hung on the hjell from February to May.

Stable cool weather protects the fish from insects and prevents an uncontrolled bacterial growth. A temperature just above zero degrees Celsius, with little rain, is ideal. Too much frost will spoil the fish, as ice destroys the fibers in the fish. The climate in northern Norway is excellent for stockfish production.

The traditional cod harvest in Lofoten also takes place during the best drying time. After its three months hanging on the hjell , the fish is then matured for another two to three months indoors in a dry and airy environment.

After sorting by quality, most of the stockfish is exported to Italy , Croatia and Nigeria. In Italy, the fish called stoccafisso is soaked and used in various courses, and is viewed as a delicacy.

The project started 01 December and finishes by 30 April Low-quality stockfish is also commonly used as supplemental food for pets , primarily as dog food or dog treats.

Stockfish is popular in West Africa , where it is used in the many soups that complement the grain staples fufu and garri. Also the main ingredient in the Igbo snack called "Ugba na Okporoko" or "ukazi" amongst the Ohafia people in Abia state in Nigeria.

Indeed, in Abia stockfish is quite popular and a regular ingredient used in many local delicacies. Little wonder most importers of "okporoko" are based in the town of Aba in Abia State.

Among the Umuahia people, at festive periods, the best staple is the Ukazi soup which must necessarily be very well garnished with okporoko or Cod as it is popularly called.

The Kwe people , who are a fishing people of the English-speaking part of Cameroon , use stockfish in flavoring their palm nut or banga , which can be eaten with a cocoyam pudding called kwacoco. 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".

Both stockfish and salt cod can be made into lutefisk. Stomach of a sea lion used by Aleut natives to store dried red salmon. From Wikipedia, the free encyclopedia.

Not to be confused with fish stock or the South African hake , known in Afrikaans as 'stokvis'. For the chess engine, see Stockfish chess. Stockfish up for drying in Iceland. Basilicata cultural society of Canada.

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Stockfish - Wikipedia

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