By Obiabin Onukwugha
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called “hjell” in Norway) on the foreshore.
Norwegian stockfish has a distinctive taste and delivers a history beyond the product itself, providing for the authentic seafood experience.
It is a migratory fish of the deep that likes cold water. It comes to the surface in the winter months and goes towards the coast to deposit its eggs, presenting a fishing opportunity for fishermen in fishing boats who catch the fish for production of various end products, such as Stockfish (Dried Codfish), Salted Codfish, fresh Cod Fillets, etc.
The concentrated nutritional content of Norwegian stockfish makes its protein level the highest of any food. As much as 78.5 percent of stockfish is protein. In addition, the stockfish is loaded with vitamins D, B12 and iron. Also, for those who are interested in food and enjoy discovering traditional ingredients in a modern light, the stockfish is perfect. Its characteristic taste and fine, firm texture make it a unique traditional product which deserves a place in today’s food culture.
It is at precisely the time of year when climatic conditions in Northern Norway are perfect for drying fish that the cod comes into the coast to spawn or feed. The pure air and the cold winter climate from January to April are ideal components in this unique process, which is the oldest method of fish preservation and the least energy-consuming in the world.
Nothing in the Cod is wasted. The heads are dried and sold separately. The roe and the liver are either sold fresh or canned and Cod tongues are sold to markets where they are considered a delicacy. Cod liver oil and Cod Roe are commercial by-products of Cod fish.
The drying process takes approximately three months and the Stockfish is usually harvested in June or as soon as it is dry. The degree of dehydration is based on subjective evaluation using various time tested and handed down methods which has evolved into an art. A properly dried stockfish should have a water content of between 14% and 16%.
Stockfish can be kept for many years if stored in a cool dry place, however, humidity can cause its deterioration. When immersed in water it soaks up all the moisture again and the flesh becomes milky.
Many cultures soak it in water for 5 or 6 days replacing the water each day before use. The fish can then be cooked in the same way as fresh fish: steamed, fried, creamed or grilled or used in a variety of nutritional and tasty dishes.
Stockfish is exported from Norway to over 30 countries including Italy, Sweden, Germany, UK, France, Spain, USA, Nigeria, Cameroon, etc.
Norway has been exporting stockfish for over 1000 years. The ease of preserving and transporting stockfish made it the perfect food item and trading commodity for the Vikings as they embark on long voyages between the 8th and 11th centuries. Along with furs and skins, it became one of the oldest trading commodities for the Vikings.
It is at precisely the time of year when climatic conditions in Northern Norway are perfect for drying fish that the cod comes into the coast to spawn or feed.
Nothing in the Cod is wasted. The heads are dried and sold separately. The roe and the liver are either sold fresh or canned and Cod tongues are sold to markets where they are considered a delicacy. Cod liver oil and Cod Roe are commercial by-products of Cod fish.
Today Norwegian stockfish is the most superior quality stockfish in the world with an increasingly global market as over 60 countries depend on it for nutrition and taste.
Nigeria is the world’s top buyer of stockfish, eclipsing the once dominant Italian market by 20 per cent. According to reports, during the Nigeria-Biafra War, Norwey exported stock Fish to the East as a support for the Igbos who were dying of Kwashiorkor, a protein deficiency related ailment.
Since then the Igbos became the highest consumers of stock fish in Nigeria.
However, today, stock fish has found itself into pots and dishes of almost all Nigerians. From adding it in soup to using it to prepare source or what is known as African salad, stock fish popularly called “okporoko” in local parlance across Nigeria is a taste to beat.
With its unique aroma, there’s not a soup that the “okporoko” can not be added for taste and protein.
