stockfish

A fish, such as a cod or haddock, cured by being split and air-dried without salt.

Certain gadoid fish which are cured by splitting and drying hard without salt, as cod, ling, hake, haddock, torsk, or cusk.

In fish-culture, fish adapted or used for stocking rivers, ponds, lakes, etc.

Salted and dried fish, especially codfish, hake, ling, and torsk; also, codfish dried without being salted.

Young fresh cod.

A cod (or similar fish) having been cut open and cured in the open air without salt.

The South African hake.

fish cured by being split and air-dried without salt