- 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...
Sustainability - our rating 8/10
Our stockfish is produced from a very high grade of large cod, caught in well-managed Norwegian waters.
Cod, salt, air.
UK- dpd - Courier
|Saturday & Sunday||+£3.50|
*We use Royal Mail Special Delivery, which costs £26.60.
UK Royal Mail - Only tins & Jars
|2nd class|| |
2-4 day delivery
|1st class|| |
1-2 day delivery
We are not currently shipping internationally.
|Frozen||Stored frozen at -22C|
|Chilled||Stored at 2-5C|
|Ambient||Stored at room temperature|
|The area where the fish was caught or farmed|
|Wild or Farmed|
|Wild||Fish that are caught from their natural habitat|
|Organic||Organically farmed and certified by the soil association|
|Farmed||Fish that have been bred on a commercial fish farm|
|Raw||This product has not been cooked in any way|
|Cooked||This product has been cooked, and is ready to eat|
|Cured||This product has been smoked or otherwise preserved|
|Reheat||This product has been prepared and only needs to be heated up to eat.|
|Hand pole & line||Caught using the traditional fishing rod and line|
|Longline||Caught using a long line that has baited hooks and floats attached along its length|
|Dived||Hand caught using divers|
|Foraged||Caught by foraging along the beach|
|Pots & Traps||Caught using stationary pots or traps that are placed along the ocean floor.|
|Dredges||Caught using a net with a heavy steel frame that is dragged along the ocean floor.|
|Gill netting||Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor.|
|Seine net||Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom.|
|Trawled||Caught using a large fishing net dragged behind a fishing boat|
|Netted||Caught using any of the types of netting|