Stockfish Cutlet (Okporoko) – Cut Dried Cod Pieces, 1lb

Stockfish Cutlet

Dried cod cut into cutlets, twelve to fifteen pieces to the pound. The middle option between wrestling a whole stockfish and settling for bites.

Which stockfish to buy

• Whole. Best flavour over a long simmer. Needs overnight soaking and deboning. For Sunday cooking.
• Cutlet. Proper pieces with the texture intact, already portioned. Soak for a couple of hours. This is the sensible middle.
• Bites. Boned and broken up. Quickest, least work, least texture.

How to prepare

1. Soak in warm water for one to two hours until pliable.
2. Rinse and check for bone.
3. Add early to the pot and let it simmer. Stockfish gives its flavour to the soup slowly.

What it goes into

• Egusi, ogbono, oha, bitterleaf, afang
• Ugba na okporoko
• Nsala and yam porridge

Product details

• Also known as: okporoko, stockfish cutlet, dried cod, panla
• Size: 1lb, roughly 12 to 15 pieces
• Storage: Cool, dry and airy. Never seal it damp.

Shipped from Nexxtmart to anywhere in the United States.

Allergen: fish.