1) Cod or ling, split open and cured without salt, dried in the wind and sun.
It came principally from Norway and Iceland and was imported into Hull and Scarborough from a very early date: 1305-6 c stockfische viili ixs ixd Bolton Priory
1446-58 In expensis Rad. Snayth versus Hull pro ... stokfysch, Fountains Abbey
1510 of ylke hundredth stokfysshe jd, York.