Stock fish/ okporoko

STOCKFISH :  is dried fish, usually cod, that’s preserved by air-drying in cold wind and sun without salt. It’s one of the oldest food preservation methods in the world

TEST AND SMELL: 
It has a strong, concentrated “fishy” aroma and a deep, savory, umami flavor. The smell can be intense when it’s soaking or cooking, but the taste is milder and rich.

Where it’s used;
Nigeria/West Africa: Called _stockfish_ or _okporoko_. It’s a key ingredient in soups and stews like ogbono, egusi, and pepper soup. It adds flavor and protein, especially in areas far from the coast.
   It’s about 80% protein by dry weight, low in fat, and high in vitamins D, B12, iron, and calcium. 
Keep it in a cool, dry, well-ventilated place. Properly dried stockfish lasts 1-2 without refrigerator