Stockfish
Stockfish
Stockfish (/ˈstɒkfɪʃ/) is a type of dried fish product that has been a staple food for centuries. The name comes from the Old English word 'stoccfisc', meaning 'stock fish'.
Etymology
The term 'stockfish' is derived from the Old English 'stoccfisc', which is a compound of 'stocc' (stock, tree trunk) and 'fisc' (fish). The name likely refers to the traditional method of preparing the fish by drying it on wooden racks or 'stocks'.
Preparation
Stockfish is typically made from cod, but other species of white fish can also be used. The fish is gutted and hung to dry on wooden racks, a process that can take several months. The result is a hard, dry product that can be stored for long periods without refrigeration.
Usage
Stockfish is a versatile ingredient that can be used in a variety of dishes. It is often soaked in water to rehydrate before use. In many cultures, stockfish is a key ingredient in traditional dishes such as the Italian 'baccalà' and the Nigerian 'egusi soup'.
Related Terms
- Dried fish: Fish that has been dried in order to preserve it. Stockfish is a type of dried fish.
- Cod: A type of white fish commonly used to make stockfish.
- Baccalà: An Italian dish made with rehydrated stockfish.
- Egusi soup: A Nigerian soup that often includes stockfish as an ingredient.
External links
- Medical encyclopedia article on Stockfish
- Wikipedia's article - Stockfish
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