Stockfish

Stockfish is dried fish with a firm texture. Cooks use it to season dishes.

Fish
Allergen: fish

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Fish & seafood
Made from: Fish
Texture: Firm
Cooked most in: Africa, Europe
Top country: Nigeria
Dishes: 3 in the catalogue

Photo: Havang(nl) · CC0 1.0 · Wikimedia Commons

In the kitchen

How to use stockfish

Typical ways to cook or use it

Season

Preparing it

Soak stockfish before using it in Italian dishes.

Flavour

Taste and texture

Texture, dried

Firm

Shopping

Choosing and storing stockfish

Sold as: Dried

Around the world

Where stockfish is cooked

3 dishes in the catalogue use stockfish. Here is where they come from.

Dishes by continent

Africa2
Europe1

Countries whose dishes use it most

Counts are catalogued dishes from each country that list stockfish among their ingredients.

Origins

875 · Norway and United Kingdom
Thorolf Kveldulfsson shipped stockfish from Norway to Britain.
The 1500s · Russia, Sweden and Europe
Russian and Swedish stockfish were sold across Europe.
About the 1960s · Nigeria
Stockfish became popular in Nigeria after food-aid deliveries during the civil war in the late 1960s.

On the table

Dishes made with stockfish

3 dishes in the catalogue use it.

Ofe Oha
Nigeria
Baccalà mantecato
Italy
Oil Bean Soup
Nigeria

Dish lists come from Wikidata; a dish counts when its recorded ingredients include stockfish.

Good to know

Diet and allergens: stockfish in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: Contains: fish
Animal origin: From: fishChecked and not found: egg, meat, dairy, honey, insect, poultry, shellfish, other animal.
Caffeine: None

Family

Related forms

Made from: fish (dried)