Stockfish

Stockfish is unsalted fish, typically cod or a similar white fish, that has been dried by the air and sun on wooden racks. This preservation method, originating in northern Europe, results in a hard, brittle product with an intense flavor. The drying process concentrates the fish's nutrients, making it a shelf-stable and easily transportable food source. stockfish requires soaking in water before consumption to rehydrate it and soften its texture. It's a culinary staple in various cultures, particularly in Scandinavia, the Mediterranean, and West Africa, and is prepared in diverse dishes, ranging from stews to casseroles.

Stockfish meaning with examples

• The ship carried a substantial cargo, including barrels of pickled herring and several tons of stockfish. This was intended for the coastal villages with whom the trade agreement ensured a food supply.
• Before preparing the traditional Norwegian lutefisk, the chef carefully soaked the stockfish in cold water for several days, changing the water frequently to draw out the salt.
• In many African cuisines, stockfish is a key ingredient, adding a deep savory taste to stews and soups. It contributes a rich umami flavor to dishes like Egusi soup.
• The explorers relied on stockfish for long voyages across the Atlantic. The durable nature of stockfish made it an ideal provision for expeditions when refrigeration wasn't available.
• The demand for stockfish historically fluctuated depending on the catch of the season. The fishermen could face hardship if the catch was low and consequently the sales as well.