Stock Fish (usually cod) is a dried unsalted fish, especially cod, dried by cold air and wind on wooden racks usually made popularly in the Norway.

Norway exported 1.4 million tonnes of seafood with a value of NOK 48.1 billion(approx $5.6 billion dollars) in the first half of 2018. This is an increase of 10 per cent in volume and a 4 per cent increase in export value, at NOK 1.8 billion, compared with the first half of 2017.

Stock fish is now a dietary culture in Nigeria and some Africa countries.

Some people add it to these soup Ogbono, Egusi (Melon), Okro, Etighi, banga(Kernel) and vegetable soups.

The sun-dry stock fish may smell unpleasant in the market, but when the consumers dish it for you, you may come to realise that you’ve missed a lot.

Yoruba call it panla.

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