Stockfish Heads Dried Norwegian cod heads, ears attached. Isi okporoko, and for a lot of people the best part of the fish. If you did not grow up with this, a dried fish head takes some explaining. If you did, you already know that the head is where the flavour lives, and that whoever gets it in their bowl has been favoured. What they are for Heads give a soup body and depth that fillet cannot. All the gelatin sits in the head and the collar, and over a long simmer it comes out into the pot. The ears, the small firm pieces at the side, are the part people fight over. How to prepare Soak overnight. Heads are dense and need longer than body pieces. Change the water once. Rinse thoroughly and check inside the head for grit. Add at the very start of cooking with the meat and stock. Let it simmer long. This is not an ingredient for a quick soup. What it goes into Ofe nsala, white soup, where heads are traditional Egusi, ogbono, oha, bitterleaf Ugba na okporoko Pepper soup and yam porridge Product details Also known as: isi okporoko, stockfish head, cod head, panla head Origin: Norway Pack: 3 heads with ears, 1.5lb Storage: Cool, dry and airy. Never sealed damp. Shipped from Nexxtmart to anywhere in the United States. Allergen: fish.
