Stockfish (okporoko): air-dried cod and tusk for wholesale in the EU and UK

Stockfish is whole fish, mainly cod and tusk, dried in cold open air without salt. The drying concentrates the flavour and gives a long shelf life at room temperature. This is the key difference from saltfish or Bakkeljauw: stockfish is unsalted and air-dried, so it is firm and hard, and it is soaked before cooking rather than de-salted. The smaller, thinner dried fish sold alongside it is often searched for as panla.

Our stockfish range, supplied dry and stored chilled or dry:

• Stockfish COD (Bale): 30 kg bale, for wholesale and re-packing
• Stockfish COD 10 x 100 gram: Afri-mama brand retail packs
• Stockfish TUSK (Bale): 30 kg bale, for wholesale and re-packing
• Stockfish TUSK 10 x 100 gram: Afri-mama brand retail packs

The same product goes by many names depending on the community. The most searched terms:

English: stockfish, dried cod, dried tusk, air-dried cod.
Nigerian (Igbo): okporoko, often used for the prized stockfish heads.
West African (general): panla, for the smaller dried fish.
Dutch: stokvis, gedroogde kabeljauw.
French: stockfish, morue séchée non salée.
Italian: stoccafisso.
German: Stockfisch.

It always means the same thing: unsalted, air-dried fish for soups and stews, not the salted Bakkeljauw or saltfish.

Air-drying without salt concentrates the protein and the flavour. Soaked and simmered, stockfish gives a deep, savoury backbone to a dish, and the heads (okporoko) are prized for the richest taste. That is why it is loved across several kitchens:

• Nigerian egusi soup
• Ofe nsala (white soup) and oha soup
• Ofe owerri
• Broader West-African and Caribbean stews

For your store that means one SKU serving several communities, in both bulk and retail formats. Stockfish is not a seasonal item, it is a staple for returning customers.

For wholesale supply across Europe, everything comes down to consistent grading and reliable availability. Our stockfish is air-dried unsalted cod and tusk, and we supply it:

• In 30 kg bales: Stockfish COD and Stockfish TUSK, for wholesale and re-packing
• In retail packs: Afri-mama Stockfish COD and TUSK in 10 x 100 gram
• Cod and tusk: two species to match what your customers ask for and your price points

We produce under HACCP with EU approval number NL208262EG.

Storage: keep chilled or dry in a cool, dry place, soak the fish before cooking, and cook thoroughly.

The biggest pain for stores and wholesalers in the EU and UK is inconsistency: irregular availability, variable grading and unreliable delivery times. From Volendam, with a professional supply chain, we offer:

• Fast distribution across Europe, with short lead times to NL, BE, DE, FR, ES and IT
• Delivery DAP, so you know where you stand
• EU-approved production (NL208262EG) and fixed pack sizes, 30 kg bales and 10 x 100 gram retail, for your shelf

For suppliers and trade partners looking for a reliable European buyer or distribution partner, we are a steady point of contact too.

Is stockfish the same as saltfish or Bakkeljauw? No. Stockfish is unsalted and air-dried. Saltfish and Bakkeljauw are salted. Stockfish is soaked before cooking, not de-salted.

What is okporoko? Okporoko is the Nigerian (Igbo) name for stockfish, and the heads are especially prized for their flavour.

Which species do you supply? Air-dried cod and tusk, both as 30 kg bales and as Afri-mama 10 x 100 gram retail packs.

Do you supply stockfish in the EU and UK? Yes, we supply B2B from the Netherlands to customers in the EU and UK.

What dishes use stockfish? Egusi soup, ofe nsala, oha soup, ofe owerri, and broader West-African and Caribbean stews.

How do I store and prepare stockfish? Keep it chilled or dry in a cool, dry place, soak it before cooking, and cook thoroughly.