Stockfishis dried codfish, preserved through an age-old natural process of cold air drying, mainly in Norway. Unlike salted fish, stockfish is preserved without any additives, resulting in a tough, dense protein with an intense flavor.
It is commonly known in West Africa asOkporoko, where it is an essential component in local dishes likeEgusi soup,Ogbono soup,Afang,Okra, andBanga stew. Stockfish adds a savory depth (umami) and a chewy, satisfying texture to traditional recipes.
Highly valued for its nutritional richness, stockfish is packed with protein and essential minerals. It is sold as whole fish, cut pieces, or head portions—each serving different culinary needs.
