Ever thought of how stockfish is processed and dried? Did you know that you can dry and preserve your own stockfish at home? If you are eager to learn how to dry stockfish, watch this video till the end to learn the process of drying stockfish.
There are several species of stockfish such as Gadus morhua (Atlantic cod), Molva molva (Ling), Gadus genus, Greenland cod, Pacific cod, Pollachius virens (Saithe), Cusk or Tusk or Torsk or European Cusk or Brosmius (Brosme brosme), Pollachius pollachius, Haddock (Melaogrammus aeglefinus), Vicenza cod, bacalhau and Norwegian Stockfish.
For this video tutorial, I have used the cusk fish species but you can apply this similar method in any of the aforementioned species.
Because stockfish is an unsalted fish, it is usually salted before drying. Let me also point out that for large-scale production, the stockfish are normally immersed in saltwater for at least three weeks before undergoing the drying process.
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