Stockfish Whole Norwegian air-dried cod. Okporoko in Igbo, a name that comes from the sound the hard fish makes rattling against the pot before it softens. Cod caught in Arctic waters, hung on wooden racks in the cold Norwegian air for months until it is hard as timber and keeps almost indefinitely. Then shipped to West Africa, where it has been prized for over a century. Why it costs what it costs Stockfish has always been expensive and it is not getting cheaper. It takes months to make, the catch is limited, and Nigeria competes with Italy for the same supply. This is the real thing, not fish scraps sold under the name. How to prepare it Soak. Cover in warm water and leave for several hours, or overnight for whole pieces. Change the water once or twice. Some people boil it for twenty minutes instead when time is short. It works, but soaking gives better texture. Clean it. Once softened, pick out any remaining bones and rinse well. Add it early to the pot. Stockfish wants a long simmer and gives its flavour to the whole soup as it goes. What it goes into Egusi, ogbono, oha, bitterleaf, afang Ugba na okporoko, where it is the main event Nsala and pepper soup Yam and plantain porridge Product details Also known as: okporoko, stockfish, dried cod, tørrfisk, panla Origin: Norway Pack: 4 pieces, 2 to 3lb, whole or partially cut Storage: Cool, dry and airy. Do not seal it damp. Keeps for a very long time. Shipped from Nexxtmart to anywhere in the United States. Allergen: fish.
