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160:(stick fish), possibly referring to the wooden racks on which stockfish are traditionally dried or because the dried fish resembles a stick. "Stock" may also refer to a wooden yoke or harness on a horse or mule, once used to carry large fish from the sea or after drying/smoking for trade in nearby villages. This etymology is consistent with the fact that "StockmaĂź" is German for the height of a horse at the
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meals. It is the main ingredient in the
Nigerian delicacy called "Ugba na Okporoko" or "ukazi" amongst the Igbo, Ibibio, Efik, Annang, Kalabari, Igbani, Ikwerre, etc., people of south eastern Nigeria. Most importers of "okporoko" are based in the town of Aba in Abia State. Among the Nri, Aro,
346:
growth. A temperature just above zero degrees
Celsius, with little rain, is ideal. Too much frost will spoil the fish, as ice destroys the fibers in the fish. The climate in northern Norway is excellent for stockfish production. Due to the stable conditions, the stockfish produced in
366:, the fish is then matured for another two to three months indoors in a dry and airy environment. During the drying, about 80% of the water in the fish evaporates. The stockfish retains all the nutrients from the fresh fish, only concentrated: it is therefore rich in
852:
727:
739:
915:
World Food: An
Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of
1073:
Silva, AntĂłnio J. M. da, In the Shadow of the Salt Cod. Writing vs
Staging the Stockfish History in the Iberian Peninsula, TAE - Trabalhos de Antropologia e de Etnologia, vol. 61, 2021, pp. 167–209.
97:
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.
1946:
1012:
as a reporter, noted that dried fish imports from Norway were a key source of protein for the nation. Forsyth, Frederick. The
Outsider: My Life in Intrigue. NY: Putnam, p. 176
334:
The fish is prepared immediately after capture. After gutting the fish, it is either dried whole, or split along the spine leaving the tail connected. The fish is hung on the
125:
In
English legal records of the medieval period, stock fishmongers are differentiated from ordinary fishmongers when the occupation of a plaintiff or defendant is recorded.
351:
and VesterĂĄlen is often regarded as the best. The traditional cod harvest in
Lofoten also takes place during the best drying time. Due to a milder and more humid climate,
234:
dried stockfish is a very popular dish which is often eaten with vodka and beer. In the 16th century
Russian and Swedish stockfish were sold to many European countries.
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The 2012–2015 project SafeTrackFood developed a method of indoor production of stockfish to accelerate the maturing and drying of the fish in a safe manner.
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115:
was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe.
190:, in the year 875 AD, ships stockfish from Helgeland in mid-Norway to Britain. This product accounted for most of Norway's trade income from the
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1100:
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Nkwerre, and
Umuahia people, at festive periods, the popular meal is the Ukazi soup which is usually well-garnished with okporoko or
1366:
1067:
924:
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290:
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of
Nigeria refers to the sound the hard fish makes in the pot and literally translates as "that which produces sound in the pot".
1093:
955:
913:
582:, stockfish is widely used, especially in the western side of the region: pasta with stockfish is a staple in Christmas Eve.
470:
272:
59:
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623:, especially in Nigeria where it serves as a flavor and fish in the many soups like Egusi, Edikaikong, Ofe nsala, Afang,
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853:"The Rise and Extent of Commercial Stockfish Production and Trade in Medieval North-Norwegian Coastal Society"
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movement insist that all these artisanal products must be made on a small scale and given time to mature.
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176:'s longest sustained export commodity. Stockfish is first mentioned as a commodity in the 13th-century
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Stockfish is extremely popular and is widely consumed in Catholic Mediterranean countries, mostly in
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The science of producing good stockfish is in many ways comparable to that of making a good
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where cold-adapted bacteria matures the fish, similar to the maturing process of cheese.
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Plea Rolls of the Court of Common Pleas; Henry VI; in 1460; second entry, first line
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for centuries, to the extent that it has been described as a local equivalent of
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Classic Russian cooking : Elena Molokhovets' A gift to young housewives
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81:, dried by cold air and wind on wooden racks (which are called "hjell" in
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946:. Toomre, Joyce Stetson. Bloomington: Indiana University Press. pp.
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http://aalt.law.uh.edu/AALT1/H6/CP40no799/aCP40no799fronts/IMG_0704.htm
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275: in this section. Unsourced material may be challenged and removed.
202:
161:
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851:
Figenschow, Stefan (2022), Maraschi, Andrea; Gyönki, Viktória (eds.),
841:'stockfish': "the reason for the designation is variously conjectured"
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413:) is soaked and used in various courses, and is viewed as a delicacy.
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Over the centuries, several variants of dried fish have evolved. The
82:
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111:, or salted cod, category where the fish is salted before drying.
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from February to May. Stable cool weather protects the fish from
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375:
359:) was more common in the fisheries districts of Western Norway.
1348:
1089:
1080:
733:
Indian village showing native method of drying salmon, c. 1888.
531:(a bun with sliced cucumbers and shredded and spiced stockfish)
385:
After sorting by quality, most of the stockfish is exported to
1776:
835:
438:
244:
802:, similar fish drying in Russian Far East and Eastern Siberia
105:(fresh dried, not salted) category is often mistaken for the
416:
Low-quality stockfish is also commonly used as supplemental
644:, who are a fishing people of the English-speaking part of
556:, although the salted form is known in standard Italian as
1344:
1025:. Basilicata cultural society of Canada. 18 August 2012
93:
is the world's oldest known preservation method, and
1947:
Sustainable seafood advisory lists and certification
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Cod: A Biography of the Fish That Changed the World
405:, the stockfish is mostly used as a snack and for
721:Women working with stock fish in Iceland c. 1915
859:, Amsterdam University Press, pp. 75–96,
1360:
1101:
980:"Nigeria's love affair with a Norwegian fish"
673:Both stockfish and salt cod can be made into
666:. The name okporoko for stockfish, among the
8:
694:Cod hung for drying in Lyngen fjord, Norway
585:Dishes made from stockfish (locally called
473:. Unsourced material may be challenged and
237:Stockfish is a staple of Nigerian cuisine.
1367:
1353:
1345:
1108:
1094:
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608:, stockfish is an ingredient of a kind of
226:—which normally refers to salt cod—in the
220:in most Italian dialects, but confusingly
895:"La differenza tra stoccafisso e baccalĂ "
574:is prepared with typical peppers called "
493:Learn how and when to remove this message
291:Learn how and when to remove this message
812:
684:
409:production. In Italy, the fish (called
118:Stockfish is cured in a process called
1081:Great Norwegian Encyclopedia: Tørrfisk
548:, is made from stockfish (confusingly
362:After its three months hanging on the
137:Stockfish warehouse in the village of
7:
912:Snodgrass, Mary Ellen (2016-06-11).
857:Food Culture in Medieval Scandinavia
471:adding citations to reliable sources
273:adding citations to reliable sources
648:, use stockfish in flavoring their
578:" (dialect word for "crispy"). In
27:, known in Afrikaans as 'stokvis'.
14:
1044:ES NIU. LA CUISINE IN PALAFRUGELL
16:Air-dried unsalted preserved fish
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786:– similarly dried Alaska pollock
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1023:"Salt Cod with Cruschi Peppers"
640:as it is popularly called. The
560:), and is served on or next to
260:needs additional citations for
745:Stomach of a sea lion used by
1:
940:Molokhovetď¸ s︡, Elena (1992).
589:) are traditionally eaten on
540:, an ancient and traditional
342:and prevents an uncontrolled
1008:, who covered the 1967-1969
656:, which can be eaten with a
527:"broodje bakkeljauw" in the
1901:Fish diseases and parasites
706:Stockfish up for drying in
564:. In the Italian region of
2134:
512:: traditional recipe from
41:Drying flake ('hjell') in
29:
18:
2062:
2034:List of seafood companies
2019:Gathering seafood by hand
1493:
749:to store dried red salmon
1916:Scombroid food poisoning
1058:Kurlansky, Mark (1997).
795:Lofoten Stockfish Museum
619:Stockfish is popular in
63:Codfish drying flake in
19:Not to be confused with
1820:List of raw fish dishes
327:. Practitioners of the
241:Manufacturing and usage
216:. (Stockfish is called
1805:List of seafood dishes
831:Kurlansky, chapter 3;
537:BaccalĂ alla vicentina
532:
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312:
307:Stockfish from cod in
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67:
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45:
30:For the software, see
1170:Cantonese salted fish
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62:
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40:
1937:Seafood mislabelling
1308:Dried shredded squid
1185:Dried and salted cod
1062:. New York: Walker.
996:Kurlansky, chapter 2
884:Kurlansky, chapter 9
554:dried and salted cod
467:improve this section
323:, or a well-matured
269:improve this article
188:Thorolf Kveldulfsson
1988:Pain in crustaceans
1973:Eating live seafood
1942:Sustainable seafood
1921:Shellfish poisoning
1825:List of tuna dishes
1815:List of fish dishes
1810:List of crab dishes
1334:List of dried foods
986:. 28 November 2017.
790:List of dried foods
571:baccalĂ alla lucana
510:BaccalĂ alla lucana
2054:Seafood restaurant
2024:History of seafood
1963:Declawing of crabs
1010:Nigerian Civil War
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201:Preserved cod fed
186:, where chieftain
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25:South African hake
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2085:Category: Seafood
2009:Fish preservation
1968:Eyestalk ablation
1930:Advisory services
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919:. Routledge.
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452:This section
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419:
418:food for pets
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258:This section
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172:Stockfish is
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77:, especially
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55:
50:
44:
39:
33:
26:
22:
1983:Pain in fish
1860:Seafood boil
1766:
1757:Shrimp paste
1747:Salted squid
1622:Sea cucumber
1564:Prawn/Shrimp
1313:Dried shrimp
1266:
1059:
1039:
1027:. Retrieved
1017:
1001:
992:
983:
974:
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899:the original
889:
880:
870:, retrieved
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672:
661:
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586:
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542:Italian dish
535:
534:
489:
480:
465:Please help
453:
430:
415:
410:
384:
363:
361:
356:
353:salted/dried
335:
333:
314:
287:
281:January 2021
278:
267:Please help
262:verification
259:
236:
221:
217:
211:
200:
181:
171:
157:
155:West Frisian
146:
144:
124:
120:fermentation
117:
107:
102:
100:
73:is unsalted
70:
69:
2111:Snack foods
1762:Smoked fish
1742:Salted fish
1702:Fish fillet
1682:Canned fish
1579:Crustaceans
1574:Sea urchins
1223: [
1215:Katsuobushi
1160:Bombay Duck
1029:23 February
769:Food portal
621:West Africa
529:Netherlands
411:stoccafisso
355:whitefish (
218:stoccafisso
183:Egil's Saga
180:prose work
2106:Dried fish
2100:Categories
1855:Fried fish
1732:Fish stock
1727:Fish steak
1722:Fish paste
1717:Fish sauce
1692:Cured fish
1677:Dried fish
1397:Barramundi
1128:Dried fish
1119:and dried
1117:Dried fish
1053:References
957:0253360269
872:2024-04-20
642:Kwe people
566:Basilicata
544:native to
525:Surinamese
514:Basilicata
426:dog treats
192:Viking Age
168:Importance
95:dried fish
21:fish stock
1896:Ciguatera
1850:Fish soup
1767:Stockfish
1707:Fish head
1662:Processed
1600:Jellyfish
1506:Shellfish
1487:Whitebait
1467:Swordfish
1267:Stockfish
1155:Boknafisk
777:Boknafisk
606:Catalonia
454:does not
357:klippfisk
344:bacterial
329:Slow Food
321:Parma ham
178:Icelandic
151:loan word
147:stockfish
145:The word
129:Etymology
108:klippfisk
103:stockfish
87:foreshore
85:) on the
71:Stockfish
1845:Fish pie
1737:Lutefisk
1712:Fish oil
1584:Molluscs
1569:Scallops
1534:Crayfish
1462:Sturgeon
1442:Mackerel
1432:Flounder
1427:Flatfish
1402:Billfish
1318:Musciame
1220:Keumamah
1210:Karasumi
1165:Bottarga
1135:Bacalhau
984:BBC News
966:25093512
755:See also
675:lutefisk
650:palm nut
646:Cameroon
599:Dalmatia
580:Calabria
523:A Dutch-
483:May 2023
422:dog food
407:lutefisk
372:vitamins
368:proteins
198:period.
196:Medieval
158:stokfisk
141:, Norway
2044:Raw bar
1880:more...
1835:Chowder
1787:more...
1664:seafood
1652:more...
1627:Seaweed
1617:Octopus
1559:Oysters
1554:Mussels
1549:Lobster
1539:Geoduck
1519:Cockles
1514:Abalone
1472:Tilapia
1452:Sardine
1437:Herring
1412:Catfish
1392:Anchovy
1376:Seafood
1257:PiracuĂ
1252:Niboshi
1200:Gwamegi
1150:Bokkoms
1140:BaccalĂ
1121:seafood
708:Iceland
681:Gallery
663:kwacoco
658:cocoyam
595:Croatia
587:bakalar
576:cruschi
562:polenta
558:baccalĂ
546:Vicenza
475:removed
460:sources
403:Iceland
395:Nigeria
391:Croatia
380:calcium
349:Lofoten
340:insects
311:, Italy
223:baccalĂ
203:Iceland
162:withers
113:Salting
23:or the
2083:
1830:Bisque
1772:Surimi
1672:Caviar
1447:Salmon
1303:Conpoy
1287:Yukola
1262:Sanyaa
1247:Mojama
1237:Kusaya
1232:Kipper
1195:Fesikh
1066:
964:
954:
923:
863:
800:Yukola
631:, and
614:es niu
612:named
435:Dishes
399:Norway
378:, and
325:cheese
317:cognac
309:Venice
230:). In
228:Veneto
174:Norway
139:Forsøl
89:. The
83:Norway
43:Norway
1870:Sushi
1637:Algae
1632:Squid
1610:Whale
1544:Krill
1524:Conch
1477:Trout
1457:Shark
1327:Misc.
1282:Vobla
1272:Taran
1227:]
1205:Jwipo
1190:Eoran
1180:Daing
1145:Balyk
807:Notes
783:Bugeo
654:banga
633:garri
625:Ukazi
552:from
397:. In
387:Italy
364:hjell
336:hjell
214:Italy
207:bread
153:from
149:is a
1529:Crab
1482:Tuna
1407:Carp
1384:Fish
1064:ISBN
1031:2014
962:OCLC
952:ISBN
921:ISBN
861:ISBN
839:s.v.
668:Igbo
629:fufu
458:any
456:cite
401:and
393:and
376:iron
75:fish
1777:Roe
1422:Eel
1417:Cod
1076:PDF
948:969
836:OED
833:cf.
652:or
638:cod
604:In
593:in
550:not
469:by
424:or
271:by
79:cod
2102::
1225:id
982:.
960:.
950:.
855:,
677:.
616:.
601:.
428:.
389:,
382:.
374:,
370:,
319:,
209:.
164:.
1368:e
1361:t
1354:v
1109:e
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1095:v
1070:.
1033:.
968:.
929:.
496:)
490:(
485:)
481:(
477:.
463:.
294:)
288:(
283:)
279:(
265:.
34:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
