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Stockfish

A traditional dried cod (Gadus morhua) product in Iceland and Norway. Traditionally, it is made by hanging up headless cod in the open air, often for 6 weeks or more, until dry and hard, and the water content has fallen to about 15%, so that moulds do not grow. Larger fish are usually split and may be hung in two pieces. Some other species such as ling (Molva molva) and blue ling (Molva dypterygia) may also be treated in this way. The fish can now be dried much more rapidly in a dryer which changes the characteristics of the product compared with the traditional product.

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  • Part of Speech: noun
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  • Industry/Domain: Fishing
  • Category: Fish processing
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