Stock Fish - Body - Small (Cut Up)

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Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which is called "hjell" in Norway) on the foreshore. The fish is usually caught fresh and hung up to dry for three months until it is as dry as a tree bark. As the moisture drips out, the flavour of the fish deepens to create a rich, intense and intoxicating flavour. Whats more, it has numerous benefits, including vision protection and improved mental health in old ageStudies reveal that people who eat fish every week have more gray matter your brains major functional tissue in the parts of the brain that regulate emotion and memory Other large observational studies show that people who eat fish regularly have a lower risk of heart attacks, strokes, and death from heart disease Whats more, stockfish is easy to prepare, so you can add it to stews, soups and spicy sauce to create a pungent and addictive flavour. Buy Stock Fish - Body - Small (Cut Up) on groceries.ng. Seafood is very common in many Nigerian meals. We incorporate fish and other seafood into our dishes either as an ingredient or as an accompaniment to the main dish. Seafood is generally considered to be a lot healthier than other types or red or white meat. Fish is noticeably lighter and this can aid better and quicker digestion when it is eaten. Fish can be cooking in so many ways - steamed, lighly fried, boiled or grilled. Check out all the varieties of fish and seafood we have - barracuda, calamari, prawns, shrimps, asa, catfish, crab, croaker, lobster, periwinkle, stock fish, titus, tilapia, tuna, salmon, mackerel.