Overview
Stoccafisso is dried cod, preserved through a traditional method that sets it apart from its close cousin, baccalà.
Unlike baccalà, which is salted, stoccafisso is air-dried in the crisp, cold Scandinavian climate—an area renowned for mastering this craft.
The drying process begins immediately after the fish is caught.
The cod is either dried whole or split open like a book and hung for over three months, during which temperatures hover around freezing and the air remains dry.
This environment prevents bacterial growth, while the cold is just mild enough to avoid ice forming, which would damage the fish’s delicate fibres.
After this initial drying, the stoccafisso is then aged indoors for a further three months.
By the end of this process, the fish has lost around 70% of its moisture but retains its distinctive flavour and nutritional qualities.
Thanks to this, stoccafisso is a highly energising food, easy to digest and packed with vitamins, proteins, and minerals.
Using Stoccafisso in the Kitchen
Stoccafisso (also known locally as pesce stocco) is especially popular in eastern Sicily, notably in the provinces of Catania and Messina, where you can still find traditional putìe—shops dedicated to selling stoccafisso and baccalà.
It is in Messina that stoccafisso truly shines, starring in mouthwatering dishes that have become staples of Sicilian culinary heritage.
The connection between Messina and Norwegian fishing dates back centuries. Dried cod from the chilly Norwegian winds is believed to have arrived in Messina around the 15th century.
This dried fish was easy to transport and offered a reliable alternative to fresh fish.
Ships from the North would sail into the Mediterranean laden with pesce stocco, which kept well and was traded for fresh Sicilian produce.
Among the classic recipes featured here are pesce stocco with potatoes cooked simply in white sauce, pesce stocco salad, and of course the famous Messinese stoccafisso a ghiotta.
It’s important to remember that stoccafisso requires careful preparation before cooking.
Vendors often tenderise the fish by pounding it with a pestle, followed by soaking it for three to six days depending on the size of the fish.
Buying Tips
The stoccafisso commonly found on the market usually comes from Norway, where several varieties exist; the most prized is known as “Ragno”.