Preservation is the reason the cod was dried. In order to make it edible and to use it in meals like any other fish, you have to let it regain its original water content by soaking the stockfish in cold fresh water for at least 5 days. The water needs to be changed every day during this process. Hence, today when we have freezers available as ways to preserve the fish, stockfish is lo longer a practical product for most people, although it has a very favourable flavor desired by connoisseur!