stock·fish 
(stŏkfĭsh′)
(stŏkfĭsh′)n. pl. stockfish or stock·fish·es
A fish, such as a cod or haddock, cured by being split and air-dried without salt.
[Middle English stokfish, translation of Middle Dutch stocvisch : stoc, tree limb (perhaps from its being dried on wooden racks) + vische, fish.]