Classic Stockfish

Name: Stockfisch klassisch
Total time: P3W
Ingredients: 1000 g Kabeljau, frisch, ausgenommen

OtherFishDehydratingHard3-5 weeks15-20°C ambient temperatureNone - Air dryingNo wood - Air drying

Traditionally dried cod in Northern European style, preserved solely through air drying without added salt. The fish loses up to 80% of its water content, developing a concentrated, intense flavor. Stockfish is a staple ingredient in Scandinavian and Mediterranean cuisine.

Ingredients(for 1 kg)

Fresh Cod, gutted1000 g

Instructions

Fish Preparation

30–60 minutes

Thoroughly gut and head the cod, then rinse under cold water. Cut along the backbone so the fish can be opened flat (butterfly cut), leaving the bones in place.

Hanging

1–2 hours

Tie fish pairs together at the tail fins with twine and hang on poles or a wooden rack. Ensure sufficient spacing between fish to allow air circulation.

Air Drying

3–5 weeks

Dry the fish in a cool, windy, and shaded location for 3–5 weeks. Check daily for mold or unwanted insects. Bring indoors if necessary.

Completion Check & Storage

15 minutes

Finished stockfish is wood-hard, weighs about 20–25% of the fresh weight, and shows a yellowish-white color. Store dry and cool; keeps for up to 1 year.

Pro Tip

Ideal drying conditions occur at temperatures between 0 and 10 °C with sufficient wind. Cover or bring the fish indoors during rain or heavy frost.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free