stockfish

American  

[stok-fish] / ˈstɒkˌfɪʃ /

noun

plural

stockfish,

plural

stockfishes

1. fish, as the cod or haddock, cured by splitting and drying in the air without salt.

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stockfish British  

/ ˈstɒkˌfɪʃ /

noun

1. fish, such as cod or haddock, cured by splitting and drying in the air

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Etymology

Origin of stockfish

1250–1300; Middle English stocfish < Middle Dutch stocvisch. See stock, fish

Example Sentences

Calabria is famous for stockfish – dried cod, which is generally prepared with pasta.

From The Guardian

“We have to cook our next soup with stockfish.”

From Literature

They included oatmeal, “wheat meal,” “biscuit bread,” dried peas, rice, salted beef and “stockfish.”

From Washington Post

All is rugged mountains, blue seas and interesting architecture — and drying racks for stockfish, the air-dried unsalted cod that was the basic foodstuff and export for centuries.

From Seattle Times

The smell of stockfish is pungent and clings to the back of your throat.

From BBC