Stockfish

Stockfish is the product of drying Norwegian cod, known as Gadus morhua. Drying is one of the oldest methods of preserving fish and preserves its flavour and nutritional properties.

Before preparing a tasty stockfish recipe, it needs to be soaked. In this article we explain how to do it correctly.

How to soak stockfish

Place the stockfish in a container filled with cold water, making sure to cover the entire volume of the fish. Place the container in the fridge and change the water about two hours before and every eight hours after, not exceeding 48 hours in total.

After soaking, stockfish should be considered a fresh fish and therefore the same storage methods apply. Although it is possible to store it in the freezer after soaking, we recommend using it immediately, also because in its original state it keeps perfectly for up to 18 months.

Historical notes on stockfish

Cod was the favourite food of the Vikings during their long sea voyages. In 1431, Pietro Querini and his crew found themselves in the middle of a violent storm that pushed the ship northwards for weeks, beyond Ireland.

The lifeboat with Querini drifted for a long time until it almost reached the far north of present-day Norway. They stayed there for four months, hosted by local fishermen and discovered stockfish, which Querini brought back to Venice.

Over time, the stockfish, commonly called Baccalà in Veneto, became a classic of the area's cuisine, prepared with recipes that have been handed down for generations.