Stockfish is unsalted fish, especially stock dried by cold air and wind on wooden racks on the foreshore. The drying of food id the world’s oldest known preservation method and dried fish has a storage life of several years. The methods are cheap and effective in suitable climates the work can be done by fishermen and family and the resulting product is easily transported to market.  Stock is the most common fish used in stockfish production, while other whitefish such as Pollock,hardock, ling and cusk are used to a lesser degree. Over the centuries, variants of dried fish have evolved. The (stock fish fresh dried not salted) category is after wrongly mixed with the chipfish, or salted stock, category where the fish is salted before drying. After 2-3 weeks in salt, the fish has salt matured and is transformed from wet salted fish to chipfish through a drying process. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nattons of Nothern Europe. Fish supplies a good balance of proteins and minerals. It has relatively 10% calories hence its role in nutrition is recognizes (Akande and Tobor, 1992) fish and fish products constitutes more than 60% of the protein intake in adults especially in the rural areas (Adele 1992). Fish is an extremely perishable food. It begins to spoil as soon as it is caught, perhaps even before it is taken out of the water. Spoilage proceeds as a series of complex enzymatic, bacterial and chemical changes that begins as soon as the fish dies. This why the fish becomes soft and the smell becomes more noticeable (Carruthers 1986) food preservation can be achieved by the removal of water from the food items since the microbial deteriogens require moisture for active growth including enzymatic hydrolysis of the food component (Ogbonna, 1987).

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