Stock fish

The texture of stockfish is very firm and brittle, and it requires rehydration before cooking. When properly dried, stockfish has a concentrated, robust flavor that intensifies with age. Its aroma can be strong, often described as pungent or briny, due to the natural preservation process.

In West African cuisine, stockfish is highly valued for its unique flavor and is often used in soups, stews, and various traditional dishes. It’s a key ingredient in recipes like egusi soup and ogbono soup, where it adds depth and richness. In Scandinavian countries, particularly Norway, stockfish has historical significance and is used in traditional dishes as well.

Rehydrating stockfish involves soaking it in water for several hours or overnight, followed by boiling or simmering to soften the flesh. Once reconstituted, it can be flaked and added to a variety of dishes, offering a savory, umami-rich component that complements many flavors.

Overall, stockfish is both a culinary staple and a cultural artifact, reflecting the rich traditions and historical practices of the regions where it is cherished.