The History
The history of lumpfish utilization in Iceland spans several decades and reflects a significant evolution in processing and marketing strategies. Traditionally, Icelandic fisheries targeted lumpfish primarily for their roe, which was processed into lumpfish caviar, a sought-after delicacy in international markets. This roe-centric approach resulted in the majority of the fish being discarded after roe extraction, leading to concerns about waste and sustainability.
Over time, attempts have been made, notably by BioPol and their partners, to develop products to diversify the utilization of lumpfish, recognizing the potential value in other parts of the fish beyond the roe. One notable development is the introduction of processing techniques to produce various products from lumpfish fillets. These fillets are utilized to create both warm and cold smoked products, catering to different consumer preferences and culinary applications.
Additionally, the canning industry plays a role in expanding lumpfish utilization. Experiments are currently underway to process lumpfish fillets for canning, providing consumers with convenient options such as fresh, smoked, and marinated lumpfish products. This move towards value-added processing not only reduced waste but also contributes to the economic viability of the lumpfish industry in Iceland.
The partners and manufacturers use known methods within the fish processing and food industry. Flaking, drying, smoking, salting, laying down and freezing are all processing processes that the candidates know very well in light of their experience and these methods are used to produce high quality product that is sought after for its taste and health enhancing values.
Who are we?
The project is a collaboration between several entities including BioPol ehf in Skagaströnd, Bjargið ehf in Bakkafjörður, Bakkasystur ehf in Bakkafjörður, and the University of Akureyri. The team boasts extensive experience in various facets of the fishing and food industries such as production technology, fish processing, culinary arts, food science, and more
Grásleppan is not only about using the raw material to the fullest and promoting sustainability, jobs will also be created across the country - not least in Bakkafjörður, which is classified as a fragile settlement, and it is necessary to strengthen the economy for the future, among other things, by increasing the processing possibilities of fish, which for decades has made a difference in the livelihood of the inhabitants.
If success is achieved in terms of increased value creation, it will benefit all those who have made a living in one way or another by fishing and processing lumpfish in the countryside. Increased export value benefits all citizens, and the utilization of raw materials that have previously been thrown away contributes to an improved image of Iceland's fishing industry.
