Практика Shadowing: Why Stockfish Is So Expensive | So Expensive Food | Business Insider - Изучайте разговорный английский с YouTube
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Almost everyone at this market in Lagos, Nigeria is here to buy stockfish.
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Almost everyone at this market in Lagos, Nigeria is here to buy stockfish.
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A coveted source of protein, it sells for $65 per kilogram, seven times as much as other popular fish like croaker.
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But no one in Nigeria can actually produce this unique dried cod.
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The fish comes from thousands of miles away in Norway, where entire operations are dedicated to supplying the stockfish demand in Nigeria.
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It's 99.9% for Nigeria.
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A full drying rack like this is worth over $500,000.
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But because the supply from Norway is volatile, prices fluctuate, And sellers here in Nigeria have no control over how much fish gets here.
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So how did stockfish first connect these two economies?
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And why is it so expensive?
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We add our stockfish.
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The stockfish is very important to Nigerian cuisine because of the texture
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and flavor it gives to the dish especially when you want to have that local smell, local aroma to your food.
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This is the fishing village of Hennigsvar in Lofoten, Norway.
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It's the ideal location for drying stockfish.
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Cod migrates here at the start of the winter.
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After it's caught, the fish is graded by size and tied to be hung on racks, heads and bodies separately.
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The weather here is cold, dry, and reaches minus 10 to minus 15 degrees Celsius with windchill.
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It's so cold that there are no insects that could eat the fish, but not cold enough to freeze the fish.
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And it dries the fish so much that after a few weeks, Not even birds are interested in it anymore.
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These racks have the capacity for as much as 4,000 metric tons of stockfish.
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It's a way of conservation.
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You know the yield is 23%.
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So that means that if you take out all the water, it's a way of preserving the proteins.
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Exposed in the freezing wind, It takes three months for cod to fully dry and become stockfish.
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Once that happens, stockfish can be stored for up to three years, making it an extremely valuable resource.
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This is a longer method than using salt or artificial dryers, which can dry cod in a week.
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But the long wait pays off.
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Companies like Nora's buy fresh cod for 52 kronor, a little less than $5 per kilogram from fishers.
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Once dried, its bulk price is around 150 kronor per kilogram.
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In Nigeria, it won't be sold in kilograms, but in 30 kilogram bags.
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This helps after two months approximately.
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We can take it indoor after dry it and we
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press it into 30 kilo jute bags and ship in 40 feet containers and it all goes to Nigeria.
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Up until 60 years ago, the word stockfish meant little to nothing in Nigeria.
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But after the Nigerian Civil War killed more than a million people, mostly of starvation in the late 60s, everything changed.
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Among the emergency supplies other countries sent to Nigeria to combat the famine, Norway sent stockfish.
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While Norwegians still eat it in restaurants now, almost 100% of the stockfish produced in Norway is headed to Nigeria,
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especially for home cooking.
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In 2015, Nigeria imported $8.94 million worth of stockfish from Norway.
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selling stockfish from who is imported.
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And we sell as much as we bring.
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Nonso is a stockfish dealer.
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He's spent 20 years in the business, going from retailing to dealing directly with imports.
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He sells his stockfish at the Otto Whitesand Market in Lagos, Nigeria.
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Stockfish comes in this very special.
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So there is a health aspect of it, which is also into different types.
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There's one that comes with jaw, there's one that comes without jaw.
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There's also a type of different hairs.
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So the same way it is different, same, the prices are different.
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So in that, in that mix, there are two types of meats.
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There are the one with that skin and the one with skin.
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Then aside from that one too, there is also the long one.
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That one also is more expensive.
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And even in that body there are four different types.
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The hot and humid climate makes it impossible for stockfish to be dried here.
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so importing it is the only option.
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The stockfish takes six weeks to get to Nonso from Norway.
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But those prices will not be the same tomorrow.
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Prices fluctuate depending on the season, and because it's a more convenient trade currency than Norwegian krönor, prices are set in US dollars.
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They depend on the naira-to-dollar exchange rate of the day.
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And even then, there are two different exchange rates – the official one, set by the Central Bank of Nigeria and the black market rate.
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Black market rates, although unofficial, often give a better picture of the real market conditions.
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Most of us end up going for black market because it can be in Q4 dollar for months.
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In Nigeria, these two exchange rates are very different.
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Which one you pick to sell your stockfish can make or break a business like Nonsos.
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That's a major challenge in every business in this country.
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The restrictions and access to government.
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The difference between government rents and black markets over 100.
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That's a lot of money.
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So it makes the business difficult.
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It also makes it expensive for consumers.
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So it's a very big challenge.
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But for now, for what I do with this, I don't have much option.
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I'm happy to continue our business.
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In 2021, to encourage local fish farming,
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the Nigerian government added stockfish to a list of over 40 items that importers have to buy with actual US dollars,
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not naira converted into the same amount.
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For Nonso, this made trading stockfish even more challenging.
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15 years ago, a paninox starfish starfish could be around 7-8 million nair.
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But today, a container of starfish would work between 75-80,000 dollars.
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In current black market streams, gazelles are bought from 17 million to 15 million.
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There are challenges of assessing forests through central bank, no matter where people have led the business.
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The rise in energy costs has also made the operations in Norway more expensive to run, and that also reflects on the final price at the market here.
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I really can't place a time frame to how long I've been cooking stock fish.
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I grew up knowing stock fish.
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I learned to use stock fish also in cooking the local dishes, the local delicacies, especially our soup and stews.
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Here is our seafood rocker. in all its beauty.
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How lovely it looks.
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First of all you feed with the eyes.
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The burst of flavors, the taste, all combining to give this wonderful aroma.
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Back in Norway, the Nigerian market is too important to lose. or the US.
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So it's always Nigerians who like this.
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Контекст и фон
В этом видео обсуждается культовый продукт, известный как стокфиш, который пользуется огромной популярностью в Нигерии. Из-за уникального процесса сушки и значимости этого рыбы в кулинарии страны, цена стокфиша на местных рынках достигает 65 долларов за килограмм. Это в семь раз больше, чем у других видов рыбы. Участники видео рассказывают о том, как Норвегия стала основным поставщиком стокфиша для Нигерии, а также о влиянии исторических событий на этот рынок. Уникальный метод сушки рыбы в идеальных климатических условиях Лофотенских островов делает стокфиш ценным и долго хранимым продуктом.
Топ 5 фраз для повседневного общения
- It's very important to Nigerian cuisine – Это очень важно для нигерийской кухни.
- The weather here is cold and dry – Погода здесь холодная и сухая.
- Once dried, stockfish can be stored for up to three years – После сушки стокфиш можно хранить до трех лет.
- How did stockfish first connect these two economies? – Как стокфиш впервые связал эти две экономики?
- It's a way of conservation – Это способ консервации.
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