Stockfish, also known as dried fish, is a popular ingredient in African and Caribbean cuisine. The fish is air-dried to preserve it for future use and to intensify its distinctive flavor. Stockfish is typically made from cod or haddock, which are caught in the frigid waters of the North Atlantic.

In African and Caribbean cooking, whole stockfish is often used in stews and soups, such as Nigerian fish stew or Jamaican fish tea. The fish is also commonly added to rice dishes, such as jollof rice and rice and peas. When preparing stockfish, it is important to soak it in water for several hours or even overnight to rehydrate it and soften its texture. Once rehydrated, the fish can be easily broken apart and added to a variety of dishes. Stockfish is not only delicious but also a source of protein, omega-3 fatty acids, and other essential nutrients.