Few ingredients change a pot of soup as much as stockfish. Drop a piece of properly dried okporoko into egusi, ogbono, or okra soup and the whole kitchen starts to smell like home. Leave it out and something is missing.
The hard part is finding good stockfish when there is no African store close by. Pieces vary a lot in size, cut, and quality, and you cannot judge much from a photo. This guide covers what stockfish is, which cut to choose, what to check before you buy, and how to order it.
What Is Stockfish?
Abart cod stockfish 8oz
This stock fiThis stock fish needs to be soaked in water for several days before it can be cooked. Stockfish is a popular ingredient in many dishes around the world, including stews, soups, and casseroles. It is particularly popular in Norway, Iceland, and Italy.
50 in stock
Stockfish is cod that has been dried in cold air, without salt, for several months. The best-known stockfish comes from Norway. Drying makes the fish hard and light, which is why it keeps well without a fridge and why it needs soaking before it goes in a pot.
In Nigeria, stockfish is widely called okporoko, the Igbo name, and you will hear both words used for the same thing. It is also used in cooking across other parts of West and Central Africa.
You may also see panla on the shelf. Panla is a different dried fish, often hake, that usually costs less and is cooked in similar ways. If a recipe or a family member asks for stockfish, check the label so you know which one you are buying.
Which Cut Should You Buy?
TTC norwegian style stockfish bits 12oz
Stockfish bits are small, cut pieces of stockfish. These bits are convenient for cooking as they have a larger surface area and can rehydrate more quickly than larger pieces.
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Stockfish is sold in a few common cuts, and each one suits a different pot.
- Heads: Bony, but full of flavor and usually the more affordable choice. Good when you want depth in the broth and do not mind picking out bones.
- Body pieces: More meat and easier to eat. This is the usual pick for egusi, okra, and vegetable soups.
- Whole fish: Best for large pots and big gatherings, or if you like to cut it yourself. It takes more space and a longer soak.
Stockfish expands a lot once it softens, so a little goes further than you would expect. If you are cooking for a small family, start with less than you think you need.
What to Check Before You Buy
Whether you are in a store or ordering online, these are the signs of good stockfish.
- Color: Creamy white to light tan. Dark patches or damp-looking spots are a warning sign.
- Smell: Strong, yes, but it should smell like dried fish. A sour or rotten smell means walk away.
- Dryness: Pieces should be hard all the way through. Soft or tacky areas mean moisture.
- Condition: No mold, no fuzzy patches, no dust or tiny holes.
- Labeling: A good seller tells you the cut, the weight, and where it comes from.
How to Prepare Stockfish
- Rinse the pieces under cool water to remove surface dust.
- Soak in warm water. Small pieces need a few hours. Thick pieces and heads are better left overnight.
- Boil in fresh water for 20 to 30 minutes with a little seasoning until the flesh gives easily.
- Clean the pieces by pulling out bones and loose skin. Keep the cooking liquid, because it adds good flavor to your soup.
- Add the fish to your soup at the start so it can share its flavor with the whole pot.
Soups That Use Stockfish
Stockfish works in many Nigerian soups. Good places to start are egusi soup and ogbono soup. It is also common in okra soup, afang, edikang ikong, and bitterleaf soup. If you are cooking far from Nigeria and worried about losing the original taste, our post on cooking authentic Nigerian soups abroad will help.
How to Store Stockfish
Dry stockfish keeps well in a cool, dry place. Put it in an airtight container or a tightly sealed bag, and keep it away from other foods, because the smell travels. Once soaked or cooked, keep it in the fridge for a few days or freeze it in portions. For more storage tips, read how to store African food ingredients properly.
Order Stockfish From Abart Foods
Abart Foods carries Norway stockfish, and you can add it to the same order as the rest of your soup ingredients, such as palm oil, ogbono, crayfish, and seasoning. We deliver across Maryland, Washington DC, and Northern Virginia. To see what is available at your address, go to the shop and enter your zip code.
Prefer to pick your own? Visit us in Beltsville, Maryland, and our team will help you choose the right cut.
Read Also: Where to Buy African Groceries Online in Maryland, DC & Virginia
Frequently Asked Questions
Not while it is dry. Store it in a cool, dry place in a sealed container. Refrigerate it once it has been soaked or cooked.
A few hours for small pieces, and overnight for thick pieces or heads. If it is still tough after boiling, boil it a little longer.
No. Stockfish is dried cod. Dried catfish is a different fish with a different taste and texture.
Yes. Add everything to one cart and check out once.