Stockfish is one of the fast growing business in Africa, that yield a lot of income for the dealer, as far as you are trustworthy and committed to what you do.
MORE ABOUT STOCKFISH :
Stockfish is Norway's longest sustained export commodity
The fish is prepared immediately after
capture. After gutting the fish, it is either
dried whole, or split along the spine leaving
the tail connected. The fish is hung on the
hjell from February to May. Stable cool
weather protects the fish from insects and
prevents an uncontrolled bacterial growth. A temperature just above zero degrees Celsius,
with little rain, is ideal. Too much frost will
spoil the fish, as ice destroys the fibers in the
fish. The climate in northern Norway is
excellent for stockfish production. Due to the
stable conditions, the stockfish produced in
Lofoten is regarded as the best. The
traditional cod harvest in Lofoten also takes
place during the best drying time. Due to a
milder and more humid climate, salted/dried
whitefish ( klippfisk) was more common in the
fisheries districts of Western Norway.
After its three months hanging on the hjell ,
the fish is then matured for another two to
three months indoors in a dry and airy
environment. During the drying, about 80% of
the water in the fish evaporates.
The stockfish retains all [citation needed ] the
nutrients from the fresh fish, only
concentrated: it is therefore rich in proteins ,
vitamins , iron , and calcium .
After sorting by quality, most of the stockfish
is exported to Italy , Croatia and
Nigeria.
Stockfish is popular in West Africa, where it is used in the many soups that complement the grain staples fufu and garri . Also the main ingredient in the Igbo snack called "Ugba na Okporoko" or "ukazi" amongst the Ohafia
people in Abia state in Nigeria. Indeed, in Abia
stockfish is quite popular and a regular
ingredient used in many local delicacies. Little wonder most importers of "okporoko" are
based in the town of Aba in Abia State.
Among the Umuahia people, at festive
periods, the best staple is the Ukazi soup
which must necessarily be very well garnished
with okporoko or Cod as it is popularly called.
The Bakweri, who are a fishing people of the
English-speaking part of Cameroon , use
stockfish in flavoring their palm nut or banga
soup, which can be eaten with a cocoyam
pudding called kwacoco .
The name okporoko
for stockfish, among the Igbo of Nigeria refers
to the sound the hard fish makes in the pot
and literally translates as "that which
produces sound in the pot".
Both stockfish and salt cod can be made into lutefisk .
Stockfish is typically sold in whole bales
(100 lbs per bale) or half-a-bale, one-quarter
bale or even one-tenth-bale.
Meanwhile, one of the young promising Nigerian, Splende Otele who is into this Stockfish business encourages the youths seeking for white collar jobs to give it a trial in his line of business as he seeks for more patronage.
Find the address below :
ELOGOD GENERAL MERCHANT
Dealers on all kinds of stockfish and general Merchants (wholesale & retail)
Motto : honesty and trust worthy
Head office :
Block 2A, Gf /8, new site Eziukwu Rd. Mkt
Aba, abia state
