Stockfish

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

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.

[2] "Stock" may also refer to a wooden yoke or harness on a horse or mule, once used to carry large fish from the sea or after drying/smoking for trade in nearby villages.

Practitioners of the Slow Food movement insist that all these artisanal products must be made on a small scale and given time to mature.

[9] The stockfish retains all[citation needed] the nutrients from the fresh fish, only concentrated: it is therefore rich in proteins, vitamins, iron, and calcium.

The 2012–2015 project SafeTrackFood developed a method of indoor production of stockfish to accelerate the maturing and drying of the fish in a safe manner.

In the Italian region of Basilicata, the so-called baccalà alla lucana is prepared with typical peppers called "cruschi" (dialect word for "crispy").

Dishes made from stockfish (locally called bakalar) are traditionally eaten on Christmas Eve in Croatia, especially Dalmatia.

[12] Stockfish is popular in West Africa, especially in Nigeria where it serves as a flavor and fish in the many soups like Egusi, Edikaikong, Ofe nsala, Afang, Ukazi, Oha, Efo Riro, Okra, etc., that are eaten with fufu meals, such as pounded yam, fufu, and garri meals.

It is the main ingredient in the Nigerian delicacy called "Ugba na Okporoko" or "ukazi" amongst the Igbo, Ibibio, Efik, Annang, Kalabari, Igbani, Ikwerre, etc., people of south eastern Nigeria.