The word STOCKFISH is a loan word from Dutch STOKVIS = STOK (stick) + VIS (fish).
Possibly referring to the wooden racks on which Stockfish are traditionally dried.

Stockfish is gutted, beheaded fish (round, split or fillet) produced by natural or industrial drying, without the addition of salt or other additives. During the drying, about 80% of the water in the fish disappears retaining all the nutrients from the fresh fish and leaving it with concentrated taste.

The drying of food is the world's oldest known preservation method
and dried fish has a storage life of several years without refrigeration.

Stockfish up for drying in Iceland

The climate in Iceland and northern Norway is excellent for Stockfish production. Their fishing grounds are among the purest in the world and the catch from their waters consistently meets top standards for purity. Their Stockfish is in high demand worldwide as their seafood is regarded as the best. Stockfish is Iceland's oldest export product and for century's the main one. Nigerian terms for Stockfish are Kpanla or Okporoko.

Bale of COD

TUSK 20/50	COD 30/50 40/60 50/70	SAITHE (SEY) 30/50 40/60

When the stockfish is ready for shipping it is sorted by quality, length and weight.
The stockfish is packed in Hessians wrapped bales of 45kg net
so that air can pass through to keep the fish dry.

To your Main Port Europe/USA/Africa we can deliver:

COD - 30/50, 40/60, 50/70 in bales of 45 kgs.
TUSK - 20/50 in bales of 45 kgs.
SAITHE (SEY) - 20/40 - 30/50, 40/60 in bales of 45 kgs.