What You Gain From Eating Stockfish.

 Stockfish is unsalted fish that is processed by drying in cold air and wind in Norway.  Different types of fish like cod, pollock, haddock, lung and cusk are most commonly used to make stockfish. After processing, most of the water content of the fish is removed while all the nutrients of the raw fish are retained. Nigeria is one of the countries that stockfish is imported to from Norway. It is called panla or okporoko and it is eaten as a substitute for meat or used to flavour soups and stews.

Stockfish is good for consumption because it has the fantastic health benefits of the fish it was processed from. Cod, haddock and Pollock are cold water fish that belong to the same family and have the following nutritional contents and values:

• They are low in calories.
• They have low glycemic index values.
• They are high in protein.
• They are good sources of vitamins like B12, B3, B5 and B6.
• They are good sources of vitamins like Phosphorus, selenium, potassium, magnesium and calcium.
• They contain omega -3 fatty acids.

Substituting stockfish for meat regularly can help in a healthy diet because regular consumption of fish, especially cold water fish has been shown to;

• Reduce the risk of cardiovascular disease.
• Promote heart health.
• Lower blood cholesterol levels and triglycerides levels.
• Lower blood pressure levels.
• Reduce the risk of many forms of cancer.
• Reduce chronic systemic inflammation because of the omega-3 fatty acids content.
• Help in reaching weight loss goals because of the low calories.
• Regulate blood sugar levels because of the low glycemic index.

There are so many benefits you can gain from regular consumption of stockfish, including eating the fresh ones. To my country people who have always eaten stockfish, continue with this highly beneficial fish for health.

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