Stockfish (cod) head

The word ?Stockfish? represents any of the species of certain salt-water fish (Cod, Tusk, Haddock, Sey, or Ling) that has been completely de-hydrated with no added salt or preservatives. The cleaned fresh fish with head and entrails removed are tied in pairs at the tail and hung on wooden racks to dry in natural fresh cold air (January ? April). The heads are also tied in pairs and hung on wooden racks to dry in natural fresh cold air. The drying process takes approximately three to four months, during which 70% of the water is removed and the essential vitamins and nutrients are retained.