Consumers in Lagos are increasingly turning to stockfish heads as shortages of stockfish continue to drive up prices of the popular soup ingredient across major markets in the state.
Traders and consumers, who spoke separately with the News Agency of Nigeria (NAN) on Sunday, attributed the trend to limited supply, rising demand, exchange rate pressures and distribution challenges.
NAN reports that stockfish, a key ingredient in many Nigerian soups, especially among Igbo households, is imported mainly from Iceland and Norway.
Nigeria remains the world’s largest importer of Norwegian stockfish, with imports worth millions of dollars annually to meet strong local demand for its distinctive flavour and texture.
Traders said the product has become increasingly scarce in recent months, leading to sharp price increases across Lagos markets.
A wholesale dealer at Oyingbo Foodstuff Market, Mr Udoka Umeaku, said the latest price increases were driven primarily by supply shortages rather than exchange rate movements.
“A 30kg sack of stockfish heads now sells for about N500,000, compared with N385,000 around December last year.
“From January until February, we were still selling at N385,000 before the price rose to N420,000 and gradually increased to N500,000.
“The increase is because of scarcity, not necessarily the dollar rate,” he said.
According to him, shipments from Iceland and Norway have failed to arrive as expected, worsening the shortage.
“The shipment that was expected to bridge the supply gap was turned back because there was no passage to bring it into the country.
“The America-Iran war has been blamed for the disruption. As long as stockfish remains scarce, prices will continue to rise,” he said.
Umeaku, however, expressed optimism that prices would moderate once supplies improve.
“When the market is flooded with stockfish again, prices will come down.
“For now, only some traders have received allocations, depending on their suppliers,” he added.
Also speaking, the Patron of the Aborigine Stockfish Sellers Association, Lagos State Chapter, Mr Orji Onuoha, attributed the rising prices to scarcity, exchange rate fluctuations and multiple layers of middlemen in the distribution chain.
“From the importer, the stockfish passes through many middlemen before it gets to the final seller. Each person adds a profit margin, and that pushes the price higher.
“Scarcity is another major factor. Demand is higher than supply.
“Exchange rate fluctuations also contribute because stockfish is imported,” he said.
A retailer at Oyingbo Market, Mrs Ugochi Nwachukwu, said the high prices had weakened the purchasing power of both traders and consumers.
She said a long stockfish body now sells for N75,000 or more, compared with about N20,000 previously.
According to her, a bag of stockfish heads now costs between N500,000 and N550,000, while the smallest piece sells for about N2,000 because of the shortage.
She added that many customers now preferred stockfish heads because they were more affordable than the fleshy parts.
NAN reports that the rising cost of stockfish has also altered buying habits, with many households deliberately requesting the heads because of the rich flavour they add to traditional soups.
Mrs Chika Nze said she initially bought stockfish heads because they were cheaper but continued buying them after discovering they enhanced the taste of her soups.
“It was mainly about the price then because the head was affordable.
“But after using it for some time, I discovered it gives soups a better flavour, so I now prefer it,” she said.
Mrs Ifeoma Ubaeze said the soaring cost of stockfish had made it increasingly difficult for many families to prepare traditional soups.
“What is bitter leaf soup, oha soup or white soup without okporoko?
“The price has gone up so much that many people can only buy small quantities, but we still make sure we include it because the soup is not complete without it,” she said.
Mrs Felicia Onoha said she could prepare soup without meat but not without stockfish because of its distinctive flavour.
Similarly, Mrs Foluke Awe described stockfish as both nutritious and flavourful.
“Many people are not aware that stockfish is rich in protein, vitamin D and essential minerals.
“I love the smoky taste it gives my stews and vegetable soups. It is not only delicious, it is healthy,” she said.
Another trader at Oyingbo Market, Mrs Grace Eze, said customers now requested stockfish heads more frequently than other parts.
“Many customers ask for the head first. Some come specifically for it because they believe it gives better flavour than the body.
“When supplies are limited, the heads finish faster than the other parts,” she said.
Mr Sunday Umeh, a trader at Lawanson Market, said the growing preference for stockfish heads had also pushed up their prices.
“The demand for the head is very high these days. Before, people preferred the body, but now many customers ask for the head because of the taste,” he said.
Mrs Asumpta Ibekwe said the rising prices had significantly increased the cost of preparing traditional soups.
“I bought a sizeable stockfish head for N11,000 after much bargaining.
“That same size used to sell for between N6,500 and N8,000.
“I still buy stockfish because some Igbo soups are incomplete without it, but I hope the price comes down soon,” she said.
A food vendor at Lawanson Market, Mrs Ndidi Peters, said she had switched to buying the bony parts of stockfish to reduce cooking costs.
“I cook in large quantities, so I buy the parts without much flesh because all I need is the flavour.
“If I continue buying the fleshy parts, I will have no choice but to increase food prices, and I do not want to drive customers away,” she said.
Mrs Bimbo Adelaja said the increase in stockfish prices reflected the broader rise in food costs.
She advised consumers to buy in bulk whenever prices ease and supplies improve to cushion the impact of future increases.
Source: NAN
