Did you know that Nigeria has been importing stockfish from Norway since the 19th century? Yes, our beloved “okporoko” made its way into Nigerian cuisine during the transatlantic trade era, and despite its popularity in dishes like Egusi soup, Ogbono soup, and Afang soup, we still don’t produce stockfish locally.
But why does Nigeria, a country rich in seafood, continue to import stockfish from Norway? The answer lies in climate, fish species, and processing methods.
How Stockfish Became a Staple in Nigerian Cuisine
Stockfish was introduced to West Africa by Norwegian traders centuries ago. It quickly became a favorite among Nigerians because of its long shelf life, rich protein content, and distinct taste. By the 20th century, stockfish had become a key import, and even after Nigeria gained independence in 1960, the demand never faded.
Today, Norway remains the primary supplier of stockfish to Nigeria, and the trade relationship between both countries continues to thrive. But why has Nigeria never been able to produce stockfish locally?
Why Nigeria Doesn’t Produce Stockfish Locally
1️⃣ Climate and Weather Conditions
Stockfish requires a cold, dry, and open-air environment to naturally dehydrate without rotting. Norway’s freezing temperatures and strong winds make this possible. But in Nigeria’s hot and humid climate, fish would spoil before it could properly dry, making stockfish production almost impossible.
2️⃣ Fish Species
Norwegian stockfish is made from cold-water fish species like cod, haddock, pollock, and saithe—none of which are found in Nigerian waters. Instead, Nigeria has species like catfish, tilapia, and croaker, which can be dried using smoking or sun-drying but won’t achieve the same texture or taste as traditional stockfish.
3️⃣ Preservation and Processing Challenges
Stockfish is dried naturally, without preservatives, which helps retain its nutrients and distinct flavor. In Nigeria, fish preservation is typically done through smoking, sun-drying, or freezing, but we lack the advanced processing facilities needed to replicate Norway’s stockfish drying process.
Stockfish: A Multi-Million Dollar Industry
Nigeria imports around $125 million worth of Norwegian seafood every year, with stockfish being a major part of it. Unless we develop technology to replicate Norway’s drying process, we’ll likely continue relying on imports for our cherished okporoko.
So, the next time you enjoy stockfish in your soup, just remember—it’s not just food, it’s a centuries-old trade tradition!
Would you want Nigeria to produce stockfish locally? Drop your thoughts in the comments!