Stockfish Bites Norwegian dried cod, already boned and broken into soup-sized pieces. Same fish as whole okporoko, without the work. Why bites instead of whole A whole stockfish is a commitment. It needs long soaking, and then you sit there picking bones out of it. The bites are cleaned and portioned, so you soak what you need and put it straight in the pot. For weeknight cooking this is simply the sensible option. The trade-off is that whole stockfish gives a slightly deeper flavour over a long simmer. Most people keep both: whole for Sunday, bites for the rest of the week. How to prepare Soak in warm water for thirty minutes to an hour, until pliable. Rinse and check for any stray bone. Add early to the pot and let it simmer with the meat and stock. What it goes into Egusi, ogbono, oha, bitterleaf, afang, okra Ugba na okporoko Yam porridge and beans Product details Also known as: okporoko, stockfish bits, stockfish flakes, boned stockfish Origin: Norwegian style Sizes: 1lb, 3.4lb full custard bucket Storage: Cool, dry and airy. Freezes well once soaked. Shipped from Nexxtmart to anywhere in the United States. Allergen: fish.
