STOCKFISH (General)

Description

Stockfish, reverently called Okporoko in Nigeria, is considered the king of dried fish. This premium Norwegian cod is air-dried outdoors in the cold Arctic air for 2-3 months without any salt or preservatives. The process creates a rock-hard fish that’s exceptionally concentrated in flavor and nutrients. When properly rehydrated and cooked, stockfish has an incomparable sweet, delicate flavor and satisfyingly firm yet tender texture. Absolutely essential for authentic Nigerian Pepper Soup (the soup is named after this ingredient!), Banga Soup, Ofe Nsala (White Soup), and Edikang Ikong. The preparation requires patience – soak for 24-48 hours with multiple water changes, and many cooks pound or beat the fish to help it soften. The effort is worth it for the incredible flavor it brings. Available in whole pieces (premium), steaks (mid-quality), or bits and pieces (economical option for soups). Extremely high in protein (up to 80% when dried), omega-3 fatty acids, vitamins D and B12, and minerals. Can be stored indefinitely at room temperature. Norwegian stockfish is considered superior to other varieties. This is the authentic taste of Nigerian celebration soups.