page_title: Stockfish
section_title: Dishes
hierarchical_section_title: Stockfish / Dishes
caption_attribution_description: Italiano: Baccalà con peperoni cruschi English: Salt cod with cruschi peppers
context_page_description: Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.
  Cod is the most common fish used in stockfish production, while other whitefish, such as pollock, haddock, ling and cusk, are used to a lesser degree.
  Over the centuries, several variants of dried fish have evolved. The stockfish category is often wrongly mixed with the clipfish, or salted cod, category where the fish is salted before drying. After 2–3 weeks in salt the fish has salt-matured, and is transformed from wet salted fish to clipfish through a drying process. The salted fish was earlier dried on rocks on the foreshore. The production method of clipfish was developed by the Portuguese who first mined salt near the brackish water of Aveiro, and brought it to Newfoundland where cod was available in massive quantities.
context_section_description: The baccalà alla vicentina, an ancient and traditional Italian dish native to Vicenza, is made from stockfish (confusingly not from dried and salted cod, although this is known in standard Italian as baccalà) and is served on or next to polenta. In the Italian region of Basilicata, the so-called baccalà alla lucana is prepared with typical peppers called "cruschi" (dialect word for "crunchy"). Dishes made from stockfish (locally called bakalar) are traditionally eaten on Christmas Eve in Croatia, especially Dalmatia.
  Stockfish is popular in West Africa, where it is used in the many soups that complement the grain staples fufu and garri. In the Southwestern part of Nigeria among the Yoruba, it is called panla. Also the main ingredient in the Igbo snack called "Ugba na Okporoko" or "ukazi" amongst the Ohafia people in Abia state in Nigeria. Indeed, in Abia stockfish is quite popular and a regular ingredient used in many local delicacies. Most importers of "okporoko" are based in the town of Aba in Abia State. Among the Umuahia people, at festive periods, the best staple is the Ukazi soup which must necessarily be very well garnished with okporoko or Cod as it is popularly called. The Kwe people, who are a fishing people of the English-speaking part of Cameroon, use stockfish in flavoring their palm nut or banga, which can be eaten with a cocoyam pudding called kwacoco. The name okporoko for stockfish, among the Igbo of Nigeria refers to the sound the hard fish makes in the pot and literally translates as "that which produces sound in the pot".
  Both stockfish and salt cod can be made into lutefisk.
  Stockfish is typically sold in whole bales (100 lbs per bale) or half-a-bale, one-quarter bale or even one-tenth-bale.
caption: The baccalà alla lucana: traditional recipe from Basilicata
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