Dried cod fillet (stockfish)

Salt-free air-dried cod for long soaking and braising in stews and soups.

Dried cod fillet (stockfish) is cod air-dried without salt, hard, with a concentrated flavour. It is soaked for a long time before cooking, then boiled and braised in stews, soups and with tomato.

Calories, proteins, fats and carbohydrates per 100 g of product

Dried cod fillet (stockfish), Raw: Calories 290.0 kcal, Proteins 62.8 grams, Fats 2.4 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories290.0 kcal

Proteins62.8 grams

Fats2.4 grams

Carbohydrates0.0 grams

Data: USDA FoodData Central

Recipes with this ingredient

Dried cod in deep fatPortuguese cuisine | Main courses

Dried cod in batter is one of the most iconic dishes of Portuguese cuisine, reflecting the country's rich maritime traditions. The history of this recipe dates back to when fishermen salted cod for long journeys and later learned to turn it into a crispy, aromatic delicacy. The dish combines the tenderness of cod with a crunchy golden crust, creating a unique texture combination. A light hint of paprika and lemon enhances the sea aroma, while frying in olive oil provides a rich flavor. Dried cod in batter is served hot and pairs perfectly with fresh vegetables or light sauces. This dish embodies the coziness of Portuguese taverns and is ideal for both family dinners and festive gatherings.