Stockfish (Panla, Okporoko) is white fish dried by cold air and wind. It is most often cod, although pollock, haddock, ling and tusk can be used.

A highly prized delicacy in Nigerian cuisine, it is an introduced, imported food item – all the way from Norway! 

A friend asked about the etmology of the name and according to Wikipedia: “The word stockfish is a loan word from Dutch stokvis (stick fish), possibly referring to the wooden racks on which stockfish are traditionally dried or because the dried fish resembles a stick. “Stock” may also refer to a wooden yoke or harness on a horse or mule, once used to carry large fish from the sea or after drying/smoking for trade in nearby villages. This etymology is consistent with the fact that “Stockmaß” is German for the height of a horse at the withers. “Stockfish” and “Stockmaß” therefore refer essentially to the same basic length.”

Rinse well and soak it overnight or in hot water for at least thirty minutes before use, and then boil until softened to taste. Then break it up into smaller pieces, putting aside the skin and bones (which can be boiled with chilli and onions to make a hearty stock). I like to boil it with the meat I am using for a dish as it adds extra flavour to the meat stock. 

It is best to have it cut into pieces with an electric saw at the time of buying – this will speed up the cooking time and ensure it fits in your saucepan! As it takes quite a while to soften (and also leaves a lingering smell in the house), it is best to boil up a large quantity and then freeze in portions of 250 – 300g (sufficient quantities for a meal for 4 – 6 people).

Whole Stockfish (hanging) and smoked fish, Calabar

Stockfish pieces