Description

Stockfish is not to be confused with smoked fish; rather, it’s a type of fish, specifically dried and preserved cod or haddock. Originating from the cold waters of the North Atlantic, stockfish has been a staple in Scandinavian and Mediterranean cuisines for centuries. To make stockfish, the fish is gutted, cleaned, and air-dried on wooden racks or cliffs near the sea until it becomes hard and almost rock-like. This preservation method allows stockfish to have an exceptionally long shelf life.

Stockfish is typically used in a variety of dishes, such as soups, stews, and traditional recipes like bacalao (salted codfish). It’s known for its unique, intensely concentrated flavor and chewy texture when rehydrated and cooked. Stockfish has been a crucial food source in regions where fresh fish wasn’t readily available, making it an enduring culinary tradition in many coastal communities.