PANLA (Stockfish/Hake)

Description

Panla, known as Okporoko or stockfish, is premium Norwegian cod that has been air-dried without salt for several months until rock-hard. This ancient preservation method concentrates the fish’s proteins and creates a unique texture and flavor that’s irreplaceable in Nigerian cuisine. When properly prepared, stockfish rehydrates to have a firm yet tender texture with sweet, delicate flavor. Absolutely essential for authentic Pepper Soup (both fish and goat), Banga Soup, Ofe Nsala, and Edikang Ikong soup. The fish must be soaked for 24-48 hours, changing water several times, before cooking. Many cooks also pound or beat the fish during soaking to help it soften. Extremely high in protein (up to 80% when dried) and rich in omega-3s, vitamin D, and B vitamins. Available in whole pieces, steaks, or bits/pieces (more economical option). Norwegian stockfish is considered the gold standard quality. Store in a cool, dry place indefinitely. The distinctive taste and texture make it a non-negotiable ingredient for traditional Nigerian cooks.