At Wholesale price good quality Dried Stock Fish Dried Stockfish available

Product Description:

Dried Stockfish

Dried stockfish is a traditional product made from fresh fish, typically cod, that has been preserved through an air-drying process. This method of drying is one of the oldest forms of food preservation and has been used for centuries, particularly in Scandinavian countries such as Norway. The result is a product that is lightweight, long-lasting, and packed with intense flavor, making it a staple in many cuisines around the world, especially in West Africa, the Caribbean, and parts of Europe.

Key Characteristics

• Origin: Dried stockfish is most commonly made from cod, though other types of white fish such as haddock, pollock, or ling can also be used. The fish is traditionally harvested from the cold waters of the North Atlantic Ocean, known for producing high-quality fish with firm flesh.
• Drying Process: The drying process involves hanging the fish outdoors on wooden racks, known as “hjell,” where they are exposed to cold air and wind for several months. The cold and dry climate is essential for preventing spoilage while allowing the fish to slowly dehydrate. This process results in a concentrated flavor and a tough, fibrous texture.
• Texture and Appearance: Once dried, stockfish becomes very hard and brittle, with a pale color. The fish must be rehydrated before cooking, which softens the flesh and brings out its rich, savory flavor. The rehydrated fish has a firm, yet tender texture, with a distinct aroma and taste.
• Nutritional Value: Dried stockfish is highly nutritious, rich in protein, vitamins, and minerals. It is an excellent source of lean protein, containing essential amino acids, and is low in fat. The drying process preserves the nutrients, making it a valuable food source that can be stored for extended periods.

Culinary Uses

• Rehydration: Before cooking, dried stockfish must be soaked in water for 1 to 2 days, depending on the thickness of the fish. The water should be changed several times during the soaking process to remove excess salt and to help soften the fish.
• Soups and Stews: In many West African countries, dried stockfish is a key ingredient in traditional soups and stews, such as Nigerian Egusi soup or Okra soup. The rehydrated fish adds a deep, umami flavor and a chewy texture that complements the rich, spicy broths.
• Casseroles and Pilafs: In Scandinavian cuisine, stockfish is often used in casseroles, such as the Norwegian dish “Lutefisk,” where the fish is soaked in a lye solution before being baked. It can also be flaked into rice pilafs or mixed with potatoes and vegetables.
• Snacks and Street Food: In some cultures, dried stockfish is eaten as a snack, often seasoned with spices and grilled or fried. It is also popular in Caribbean street food, where it is often cooked with coconut milk, peppers, and other local ingredients.

Storage

Dried stockfish is a shelf-stable product that can be stored for long periods in a cool, dry place. Once rehydrated, it should be used immediately or stored in the refrigerator and consumed within a few days.

Product Name	Dried Stock Fish Dried Stockfish
Quality	Top Quality
Place of origin	South Africa
Packaging	As per customer requirement

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Shipping Information

Weight per Unit	5.0 Kilograms
HTS Code	0.3.0 5
Export Carton Dimensions L/W/H	20.0 x 25.0 x 30.0 Inches

Lead Time	7–14 days
Dimensions per Unit	10.0 x 20.0 x 30.0 Centimeters
Units per Export Carton	5.0
Export Carton Weight	100.0 Grams

Main Export Markets

– Western Europe

– Asia

– Australasia

– Central/South America

– Eastern Europe

– Mid East/Africa

– North America

Payment Details

Payment Method	Telegraphic Transfer in Advance (Advance TT, T/T)