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The price of stock fish varies widely based on the type, quality (e.g., how clean it is), and weight. The price is usually higher than fresh or frozen fish due to the drying process and import costs.

Stock fish requires preparation before it can be used in cooking:

1. Soak: Place the stock fish in a bowl and cover it completely with cold water. Let it soak for an extended period, typically 6 to 12 hours, or even overnight. This step is crucial to rehydrate and soften the very dry fish.

2. Clean: After soaking, remove the fish from the water. Remove any remaining skin, bones, or scales. If using “bits,” you may still need to break them down further.

3. Boil/Pre-cook (Optional): Many recipes recommend briefly boiling the soaked and cleaned fish for about 10–15 minutes to soften it further and remove some of the intense smell and flavor.

4. Cook: Add the prepared stock fish to stews, soups (like Nigerian Egusi or Okro soup), or vegetable dishes. It is usually added early in the cooking process because it needs time to fully integrate its flavor and tenderize.