stockfish

noun

1. (countable, uncountable)Cod (or similar fish) having been cut open and cured in the open air without salt.

   “So the Prior of Saint Botolph’s hobbled back again into the refectory, to preside over the stockfish and ale, which was just serving out for the friars’ breakfast.”

   “We saw the codfish here in all the stages of preparation for the table and the market; the stockfish, dried in the open air, without salt; crapefish, salted and pressed”

2. (South-Africa)The shallow-water Cape hake (Merluccius capensis)