Stockfish's unsalted fish, especially cod, dried by sun and wind on wooden racks on the foreshore called flakes, or in special drying houses. The drying of food's the world's oldest known preservation method, and dried fish has a storage life of several years. The method's cheap and effective in suitable climates, the work can be done by the fisherman and family, and the resulting product's easily transported to market. Cod's the most common fish used in stockfish production, while other whitef… (More on Stockfish)