Stoccafisso

Stoccafisso, known in English as stockfish, is cod that has been dried by air in cold, dry winds. The traditional method, developed in the Nordic regions, hangs whole cod on wooden racks to dry, allowing natural preservation without adding salt. The drying period can span several weeks to months, producing a product with very low moisture and a long shelf life.

Geographic and historical context: Stockfish was a major commodity in the medieval and early modern fish trade, especially from Norway to Mediterranean markets. In Italian cuisine the term stoccafisso refers to stockfish and is distinct from baccalà, which denotes salted cod that has been preserved differently.

Preparation and cooking: To use stoccafisso, the fish must be rehydrated by soaking in cold water for 24 to 72 hours, with the water changed several times. After soaking, the flesh is typically peeled and used in various preparations, including stews or combinations with onions, potatoes, tomatoes, or olive oil. Dishes vary by region, with notable Italian preparations in the north such as stoccafisso all’ajo e pe or stoccafisso con patate.

Nutrition and storage: Stockfish is high in protein and low in fat, and its long shelf life reflects its low moisture content. In markets, it is often sold as fillets or whole fish, sometimes with the skin intact.