Stockfish - 1 fish

• Each pack contains one whole stockfish that has been halved
• Try it in a Ligurian Italian stockfish stew
• It expands when soaked in water, so always assume you need less than you think!

This is air dried cod from Norway. Air-drying is the oldest method of preservation, going back perhaps 20,000 years. Stock from the Norwegian for the rack in which it was hung (see second picture). Stockfish is smelly. It is also expensive - not least because the process reduces the normal weight by 80% - so a 650g fish weighed three kilos when first hung out to dry. Stockfish is also very rare - we had to be very persuasive to get our consignment. It comes in at least 20 grades depending on a myriad of factors - ours is one of the highest, as aficionados will recognise from our pictures.

You will likely know more about preparing stockfish than us. But here are a few gleanings: soak in very cold water, changing it daily. After five days, the fish should be sufficiently softened to cut into portions. Then soak the portions for another two days.

You'll find lots of interesting recipes on the internet. Watch out for a traditional and unique recipe from Nigeria, Ugba and Okporoko or an authentic Ligurian Italian stockfish stew.

 Here you will find how in Norway the Vikings started producing stockfish, if you want to know more...