STOCKFISH (Cod Head with Ear - Gadus morhua)
Premium Stockfish Cod Head with Ear is a traditional Norwegian dried fish product that has become an essential ingredient in Nigerian cuisine. This product consists of the head portion of Atlantic cod (Gadus morhua) that has been naturally air-dried on wooden racks in the cold Norwegian climate, preserving it without salt or chemicals.
The "ear" refers to the distinctive cheek/jowl meat of the cod head, which is considered a delicacy. This cod head comprises 18% of the fish's weight and consists of 55% muscle mass, 20% bone, 15% gels, 5% skin, and 4% eye. The protein content of the dried cod head reaches up to 15%. The stockfish head is particularly prized in Nigeria for its intense flavor that enriches traditional soups. It is often slow-cooked until tender and combined with egusi, crayfish, iru (fermented locust beans), and vegetables to create rich, flavorful dishes. Stockfish is one of the richest known sources of protein, calcium, iron, and marine oils.
Nutritional Components (Per 100g dried cod head with ear)
Energy: 300-350 kcal
(Concentrated nutrition)
Protein: 70-80%
(Exceptionally high)
Fat: 1-3g
(Very low)
Carbohydrates: 0g
(None)
Moisture: 10-15%
(Low)
Ash: 10-15g
(Mineral-rich (bone content)
Calcium: Very high
(From edible bones)
Iron: High
(Blood health)
Marine Oils: Present
(Omega-3 fatty acids)
Vitamin D: High
(Bone health)
Vitamin B12: Very high
(Energy metabolism)
Selenium: High
(Antioxidant)
Iodine: High
(Thyroid function)
Key Benefits: One of the richest known sources of protein (70-80%)—concentrated 5x from fresh fish. Exceptional calcium content from edible bones—ideal for pregnant women, elderly, and children. High in iron—helps prevent anemia. Rich in marine oils and omega-3 fatty acids for cardiovascular health. Excellent source of vitamin D and B12. Natural drying process without salt or additives. Intense umami flavor enhances traditional Nigerian soups. Long shelf life without refrigeration. Lightweight and economical for transport.
Storage Instructions
Store in a cool, dry, well-ventilated place; can be hung in dry areas
Shelf life: 12-24 months when properly stored; can last years in optimal conditions
Temperature: Room temperature (15-25°C) acceptable; cooler temperatures extend shelf life
Moisture critical: Must remain dry—humidity causes mold and spoilage
Ventilation: Needs air circulation; do not seal in airtight plastic for long-term storage
Light: Store in dark place if possible, though less critical than for fatty fish
Odor: Characteristic strong smell is normal—indicates authentic product
Handling: Handle carefully; heads are brittle when dry. Soak in water for 2-3 days (changing water) before cooking to rehydrate and reduce smell
Signs of spoilage: Mold growth (not just surface salt), softening (should remain hard), or off-putting ammonia smell beyond normal fish odor
Preparation: Traditional slow cooking required—boil until tender (can take hours depending on size)