Description
Boneless Stockfish is a versatile ingredient used in various cuisines. Here are some details about boneless stockfish:
What Is Boneless Stockfish?
Origin: Stockfish has its origins in Scandinavia, where it is made from fresh fish (usually cod).
Drying Process: The fish is dressed and hung outside during winter on wooden racks, allowing it to naturally dry at low temperatures for an extended period.
Result: The long drying time results in a very dry and well-preserved product.
Nutrient-Rich: Stockfish maintains all the nutrients it had in its fresh form, but now they are more concentrated, making it rich in proteins, vitamins, iron, and calcium1.
Usage:
Ogbono Soup: In West African cuisine, boneless stockfish is commonly used in making Ogbono soup (also known as Draw Soup).
Thickening Agent: Ground boneless stockfish serves as a thickener in the soup, which typically includes meat, leafy vegetables, and seasonings.
Texture: Ogbono soup has a mucilaginous texture similar to okra soup2.
Availability:
You can find boneless stockfish in specialty markets or online stores that cater to West African foods.
