Mother Africa stockfish fillets are a key ingredient in West African cooking. Stockfish (in this case cod, ling and pollack), is a type of fish which is traditionally dried by cold air on wooden racks, then matured for up to 12 months.
Stockfish adds a pungent flavour to rich soups.
These stockfish fillets are around 6-10cm long and need to be cooked before eating.
Ingredients: Cod/Ling/Pollack (Fish)
Allergy advice: For allergens, see ingredients listed in bold.
Storage: Store in a cool and dry place.
Origin: United Kingdom
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