Stockfish drying outdoors. Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, which is called hjell in Norway. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Cod is the most common fish used in stockfish production, while other whitefish, such as pollock, haddock, ling and cusk, are used to a lesser degree
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