•Preservation Process: Stockfish is traditionally made by drying fresh fish, typically without salting. The drying process usually occurs outdoors, relying on air and sun, and can take several weeks.
•Appearance: Stockfish retains a hard and stiff texture after drying, with a pale color and firmness. The fish’s form, which includes the head and sometimes the bones, is preserved during the drying process.
•Culinary Use: Stockfish is utilized in various recipes, particularly in soups, stews, and traditional dishes. It adds a rich and distinctive flavor to the prepared meals, contributing to their taste and character.
•Flavor Enhancement: When cooked, stockfish releases a strong and savory taste, enhancing the overall flavor of the dish. It provides depth and richness to soups and stews.
•Nutritional Value: Stockfish, although dried, retains significant nutritional value. It’s a good source of protein, vitamins, and minerals despite the preservation process.