Stockfish
Stockfish (okporoko in Nigeria) is unsalted cod or related whitefish, air-dried without refrigeration until hard as wood — a preservation method going back centuries, mostly imported from Norway and Iceland into West African markets. It's a defining ingredient in egusi, ogbono, and pepper soup, adding a deep, savory flavor unlike any fresh fish. This guide covers how to soften and cook it, and where to buy it near you.
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Whole dried cod, sold by weight — the classic form used in Nigerian and Ghanaian soups, often needing to be cut with a saw or cleaver before soaking.
Sold separately and prized for the rich flavor and gelatin they add to soups like egusi and ogbono.
Smaller, pre-cut portions that are more convenient for home cooks, sold at most African grocery stores.
Smoked catfish, smoked mackerel, and panla (dried hake) are related dried/smoked fish sold alongside stockfish for similar soups.
Soak in cold water for several hours to overnight (changing the water once or twice), or simmer for 20-30 minutes, until it softens enough to shred or cut into pieces.
Egusi soup, ogbono soup, pepper soup, and afang soup all commonly include stockfish for its deep, savory umami flavor.
Stockfish is air-dried without salt, while saltfish (common in Caribbean cooking) is preserved with salt curing in addition to drying. See our Saltfish guide for the Caribbean version.
Unopened dried stockfish keeps for months in a cool, dry pantry. Once softened and cooked, refrigerate leftovers and use within a few days.
African grocery stores — especially Nigerian and Ghanaian-focused shops — stock whole and pre-cut stockfish, usually in the dried and frozen goods section. See our African Grocery Stores Near Me directory to find one nearby.
Stockfish is air-dried without salt or refrigeration until nearly all moisture is removed, which is what allows it to keep for months without spoiling — it needs soaking or simmering to soften before cooking.
No. Stockfish is unsalted and air-dried, while saltfish is cured with salt in addition to drying — they're used somewhat interchangeably but have different flavor profiles and require different preparation.
Soaking overnight in the refrigerator is the most reliable method; a quicker option is simmering for 20-30 minutes, though overnight soaking usually gives better texture.
Intensely savory and slightly fishy in a concentrated way — it's used more for depth of flavor in soups than eaten on its own.