Stockfish bits, also known as Bacalao in Spanish or Bakaljaw in the Caribbean, are dried and salted codfish bits that have been a staple of African and Caribbean cuisine for centuries. This highly flavorful seafood product is made through a process of air-drying codfish that has been preserved with salt. The dried fish bits are then packaged and ready for consumption either in small pieces or larger chunks. These flavorful bits can be used in a variety of dishes such as stews, soups, and casseroles. The taste of the stockfish bits is consistently savory, making it a must-have ingredient in many African and Caribbean households.

Stockfish bits have a rich cultural history that spans back to the 15th century when Portuguese fisherman introduced salted cod to West Africa. Over time, this preserved seafood product became a staple in African and Caribbean cuisine and can now be found in many traditional dishes. Stockfish bits are particularly popular in Nigerian, Ghanaian, and Trinidadian cuisines and can be used to make dishes such as Nigerian Jollof Rice, Ghanaian Waakye, and Trinidadian Callaloo. This ingredient is also incredibly versatile, and its flavor pairs well with various spices and food preparations, making it a go-to ingredient for chefs and home cooks alike.