American Heritage® Dictionary of the English Language, Fourth Edition
- n. A fish, such as a cod or haddock, cured by being split and air-dried without salt.
Century Dictionary and Cyclopedia
- n. Certain gadoid fish which are cured by splitting and drying hard without salt, as cod, ling, hake, haddock, torsk, or cusk. Codfish are thus hard-dried in the air without salt most extensively in Norway and Greenland, but the art has not been acquired in the United States.
- n. In fish-culture, fish adapted or used for stocking rivers, ponds, lakes, etc.
- n. A cod (or similar fish) having been cut open and cured in the open air without salt.
- n. South Africa The South African hake.
GNU Webster's 1913
- n. Salted and dried fish, especially codfish, hake, ling, and torsk; also, codfish dried without being salted.
- n. (Zoöl.) Young fresh cod.
- n. fish cured by being split and air-dried without salt
- From Afrikaans, from Dutch stokvis. (Wiktionary)
- Middle English stokfish, translation of Middle Dutch stocvisch : stoc, tree limb (perhaps from its being dried on wooden racks) + vische, fish. (American Heritage® Dictionary of the English Language, Fourth Edition)
“In language hardly official, the Marquise threatens to make stockfish, that is her phrase, of whosoever has had a hand in either the abduction or the concealment of the missing lady. ”
“Most are engaged in producing traditional whitefish products, for example dried cod, salted fish, and stockfish.”
“We had bales of stockfish, everyone did, and everyone loathed it.”
“We were all thoroughly sick of stockfish, sprats in mustard, and herrings in pickle.”
“A new study shows that cod were exploited in the Middle Ages from many, often distant, fishing grounds, with an international trade in dried stockfish.”
“Now we have another reason to boycott their stockfish...”
“Scots people in general are so much wrapped up in their profession that I had a good chance of overhearing such conversation: the talk of fish-mongers running usually on stockfish and haddocks; while of the Scots sexton I could repeat stories and speeches that positively smell of the graveyard.”
““Whither away, so late?” said the barber, whom they passed seated with his starveling boys round a mess of stockfish and parsnips, in the shop below.”
“But as the stockfish was highly salted, and the ale reasonably powerful, the jaws of the brethren were too anxiously employed to admit of their making much use of their ears; nor do we read of any of the fraternity, who was tempted to speculate upon the mysterious hints of their Superior, except Father”
“Egg white is one such food, and another is lutefisk, a peculiar Norwegian and Swedish way of preparing stockfish that probably began in late medieval times, and that gives it a jiggly, jelly-like consistency.”
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Various words from the play by Christopher Marlowe.
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