That is partly why Africans and blacks in general tend to have more kidney problems. They should therefore as much as possible drastically reduce their salt intake. Eating stock fish helps to provide a healthy alternative to salted fish (eating too much salt in one's meal leads to high blood pressure and kidney problems).
Another advantage of stockfish is that it is not smoked. Eating smoked fish is the leading cause of stomach cancer worldwide, and especially in countries like China and japan, where smoked fish is very common (worried if this is correct? Type in "smoked fish + cancer" on Google Search and see for yourself the result!).
You can substitute stockfish in place of smoked fish on your diet for a healthier you.
Even though stock fish is originally native to the Vikings of the Scandinavia, it is extremely popular and widely consumed in the whole of West Africa, especially in Nigeria, Cameroon, Togo and Sierra Leone.
Called Okporoko by the Igbos of Nigeria and kpanla or panla by the Yorubas of Southern Nigeria it is a highly favoured delicacy in Ogbono, palm nut fruit (banga) and Egusi soups as well as in efo riro. It is also used in afang soup, and indeed most other soups like edikaikong.
It is a prestigious and highly regarded gift to include in a visit to in-laws!
With the advent of snack stock fish as well as stock fish chippings, it can easily be included in jollof rice and salads meals.
Are you looking for where to buy stock fish? Stock fish from Norway or Iceland? Look no further. You can buy original Norwegian stock fish brought in directly from Norway here at your African food shop online.
We also stock stock fish from Iceland.
You can order these from as small as a 200g Stock fish pieces to a whole 1kg measure. We can also supply bales to anywhere in the UK or EU. Please contact us.
If you want this fish delivered to you any where in the the world (orders no more than 1kg for outside the UK, unless you are ordering a bale on wholesale), you can go to our sister website, Afrocarib.co.uk and order your stockfish.
Because of the process of drying this fish, sometimes left in the sun and wind for up to 3 months, it becomes very dry and hard, posing challenges to the unaccustomed during cooking.
Traditionally, stockfish is cooked by first hitting the fish several times with a hard object or hammer, then soaked in water for at least 12 hours before being boiled and then added to a dish.
If you buy the whole fish, you might still need to soak it over night for softness, and then boil. You can remove the skin. This helps to emphasize the fleshy part of the fish. Selecting a big chunky fish during purchase also means you get a very "meaty" fish. Cod fish is most preferred.
Thankfully, there now exist stockfish fillets, shavings and snack fish, all you can put straight into your dish without needing to soak in water overnight or preparing in any way.
For the various types of this fish preparation available, please go to www.afrocarib.co.uk
Should you have any comments or questions on stockfish, please do not hesitate to contact us.