Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called “hjell” in Norway) on the foreshore. The drying of food is the world’s oldest known preservation method, and dried fish has a storage life of several years.
Although Nigeria has a long coastline teeming with other species of fish, people say the stockfish has a unique taste and so it is Norway’s biggest export market for the fish
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