Stock Fish (Okporoko)

Stockfish is a type of dried fish that is popular in many parts of the world, particularly in Scandinavia and West Africa. It is made by drying and curing fish, typically cod or haddock, in the cold, dry air for several weeks until it becomes hard and dry, with a texture similar to wood. This method of preserving fish has been used for centuries, as it allows the fish to be stored for long periods of time without refrigeration.