Stockfish is a traditional Scandinavian dried-fish snack made especially from cod.
Fresh fish is cleaned and hung outdoors on wooden racks to dry in cold, dry, windy conditions. Unlike salted fish, traditional stockfish is preserved mainly through natural air-drying. The resulting fish becomes firm and lightweight and can be stored for long periods.
Norway’s Lofoten Islands are famous for stockfish production. Cod caught in the waters around northern Norway has been exported for centuries, particularly to southern Europe. Stockfish may be rehydrated and cooked, but pieces can also be eaten as a chewy, protein-rich snack. It should not be confused with klippfisk, which is dried after salting.