unsalted fish that has been dried naturally in air and sunshine; mostly prepared in Norway. Contains 12–15% water; 4.5 kg of fresh fish yield 1 kg stockfish., a name for cod and other gadoid fish cured by splitting open and drying hard in the air without salt, en Islande et en Norv?ge, poisson éviscéré, non tranché, non salé, fortement séché en plein air, par exemple morue, colin, églefin et merlu