"Our research on the shrinkage of fish in containers has revealed rather low figures. Far below 10%. When these exports peaked in 1986, we measured this in several cases. It was found that the shrinkage in cod was 1 to 2%. Then a much more detailed experiment was made about a year and a half ago. We did not export the fish, but imitated such imports in our laboratory. It turned out that this was about 2 to 4% in cod and a little less in saithe, "says Sigurjón Arason, project manager at Matís in a conversation with Morgunblaðið, 13 February.
"Finally, this was examined very carefully about a year ago. It was also found that the shrinkage in cod was about 2.4%, but if the fish was handled here for export, the shrinkage went up to 3.6%. The shrinkage in haddock was about 4.8%, but when it was transfused it went up to 7%. All the hassle after the fish has been frozen in a basket for the first time increases the fluid loss. We also have old measurements of fluid loss in fish, which has been moved between parts of the country under difficult conditions. We examined the shrinkage by age, four to seven days after fishing. It turned out that as the raw material got older, more was lost during transport. Since these measurements were made, there have been great road improvements and therefore the fluid loss is undoubtedly less now, "says Sigurjón