We can cook without stock fish. Every blessed day, we can never cook without stock fish.

We use to put stock fish in beans, in everything, even gelathe rice, you must add stock fish.

This ingredient, it's transformed the identity and what is traditional in Nigeria.

The Norwegian and the Nigerian economy have both grown because of stock fish.

In this area, in Lofoten, it's the biggest concentration of stock fish producers in the world.

And it's because we have the climate. You need both cold weather and dry weather.

And you need sun. We have everything here. We are gifted from God.

Stock fish is unsalted cod, oscray as we know regions call it.

It's dried on huge wooden frames outside in the crisp, gifted from God, air of Norway.

Dried until it looks like the bark from a tree.

But it doesn't taste like it. In several thousand miles away, in Nigeria, stock fish is massively popular.

In fact, it is now an essential ingredient in so many cooking pots every blessed day.

Over the next half hour, come with me, Victoria Wohund, as I follow for the BBC, this intriguing journey of a fish,

from scray to stock fish, from Norway to Nigeria.

In a spectacular fjord in the far north of Norway, a net is wedged up onto the deck of a boat.

Outpores the scray, linn, glistening, brownish, goldish, speckled beauties.

Gert Harald Nielsen is the fisherman.

Yes, this fjord is one of the most famous codfjords in the world.

Every year, the scray or the cod from the barren sea come in here.

And like last year, I could have a 2500 kilo in just tenets in one day.

What's so special about Lufoten and the cod found here?

Lufoten have the right temperature, right ground, and it's perfect to breed legex.

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