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CROSSWORD
ANSWER

stockfish

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The answer STOCKFISH has 2 possible clue(s) in existing crosswords.

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The word STOCKFISH is VALID in some board games. Check STOCKFISH in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of stockfish in various dictionaries:

noun - fish cured by being split and air-dried without salt

STOCKFISH - Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which is called "hjell" in Norway) on the foreshore. The dryi...

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Possible Crossword Clues
What the fishmonger must do to have them cured

Last Seen in these Crosswords & Puzzles
May 4 2011 Irish Times (Crosaire)
May 4 2011 Irish Times (Crosaire)

Stockfish description
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which is called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. * Cod is the most common fish used in stockfish production, while other whitefish, such as pollock, haddock, ling and cusk, are used to a lesser degree.Over the centuries, several variants of dried fish have evolved. The stockfish (fresh dried, not salted) category is often wrongly mixed with the clipfish, or salted cod, category where the fish is salted before drying. After 23 weeks in salt the fish has salt-matured, and is transformed from wet salted fish to clipfish through a drying process. The salted fish was earlier dried on rocks (clips) on the foreshore. The pro

Stockfish description

Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which is called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.
* Cod is the most common fish used in stockfish production, while other whitefish, such as pollock, haddock, ling and cusk, are used to a lesser degree.Over the centuries, several variants of dried fish have evolved. The stockfish (fresh dried, not salted) category is often wrongly mixed with the clipfish, or salted cod, category where the fish is salted before drying. After 23 weeks in salt the fish has salt-matured, and is transformed from wet salted fish to clipfish through a drying process. The salted fish was earlier dried on rocks (clips) on the foreshore. The pro

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