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Matís manages the European project EcoFishMan, which aims to develop new methodologies that will be useful in reforming the European Union's fisheries management system.

The project is interdisciplinary and uses information on the ecological, social, economic and managerial aspects of fisheries management, but the aim of the project is to enable people to assess and respond to the aforementioned aspects in the implementation of fisheries management. Great emphasis is placed on collaboration with stakeholders at all stages of the project, and as part of that process, participants in the project met with stakeholders from fisheries, processing, research institutes, consumer organizations and environmental organizations across Europe on 8 September. The meeting took place in Copenhagen and the project was presented to the stakeholders and a contribution from them was sought for further work. EcoFishMan participants gave a talk to explain the various aspects of the project and then there was a discussion about the talk. In EcoFisMan, four different fishing systems will be used as case studies in the development of the system, ie. Icelandic demersal fisheries, Portuguese bottom trawling for crustaceans, demersal trawling in the North Sea and demersal trawling in the Mediterranean. 

Further information about the project can be found on Matís' website (EcoFishMan) and on the project's website, EU_EcoFishMan.

The summer of 2011 was the third summer in which free hand fishing with restrictions on the total amount, so-called coastal fishing, was allowed. The pot contained 8,500 tons and a total of 685 boats took part in the fishing.

The quality of coastal fishing catches has been somewhat discussed in recent months, and therefore the Ministry of Fisheries and Agriculture requested from Matís, Matvælastofnun and the Directorate of Fisheries that an assessment be made of the quality of coastal fishing catches. Various documents were collected during the implementation of the audit, including:

• Measurements of catch temperature when landing across the country, a total of about 2,500 measurements.
• Measurements of the fish markets at the temperature of the catch this summer, a total of about 10,000 measurements.
• Field surveys, i.e. 405 coastal fishing boats were boarded to investigate various issues related to the handling of catches.
• Interviews with the parties that handle the catch of coastal fishing boats the most, ie. buyers, sellers, fish markets, gutting services, carriers, fish processors, etc. a total of about 30 people.
• Visits to fish markets around the country to check procedures, in addition to discussions with representatives of fish markets.

The results of the survey show that inshore fish are of very different quality. Coastal fishing boats fish during the hottest season when the fish are in a bad state due to natural causes, they often stay close to land where the fish are small, there are more worms and the color of the red is darker (so-called kelp); they usually land uncut catches and the size distribution is large. Access to ice is limited in some ports, gutting services are generally no longer available and the transport of ungutted catch between parts of the country at this time of year can be detrimental to the raw material if the catch treatment has not been satisfactory. It is therefore a problem for the coastal fishing fleet to ensure the quality of the catch and it is especially important that the catch treatment is exemplary.

The survey reviews the issues that most affect the quality of the catch, examines how the coastal fishing catch came out this summer regarding those issues in comparison with other day-trippers and finally puts forward proposals on how to promote improvements.

The most influential factor in the quality of inshore fishing is cooling. In general, it can be said that the coastal fishing fleet performs well in comparison with the traditional day-trip boats in terms of cooling, and it is not possible to distinguish a significant difference between these fishing groups. The results of the audit also indicate that the cooling of coastal fishing catches has improved significantly from the previous year. It should be noted, however, that there is a need to further improve cooling, both for coastal fishing boats and other day-trip boats, in order to meet the requirements set out in regulations, ie. that the catch temperature is below 4 ° C within 6 hours. after fishing.

Bleeding facilities are limited on board inshore fishing boats, ie. the catch is usually bled into ice or sludge in the tanks in which it lands. However, as hand-held fish are usually very active when they are hauled on board, blood emptying is better than otherwise, and buyers are usually satisfied with the bleeding of the catch. Representatives of the fish markets say that they have never received a complaint about poor bleeding and therefore it can be concluded that bleeding is not a significant problem with the coastal fishing fleet.

Classification and gutting are also factors that affect the quality of coastal fishing catches. It is important that fish markets and their customers find acceptable ways to ensure that buyers are allowed to deliver the size of fish they think they are buying, but it has been widely reported this summer that buyers have been dissatisfied with the size classification. However, this is a problem that is particularly related to distance selling, as it can be difficult to provide information on the classification of catches that have not yet been landed. Cutting of day-trippers' catches has also been a problem this summer, and it is recommended that the authorities consider changes to the regulations on gutting before the start of the next coastal fishing season.

With regard to other factors that affect the quality of coastal fishing catches, it is most natural that market laws should prevail, ie. that price and quality go hand in hand, but in order for that to happen, it is necessary to increase the visibility of quality factors in the fish markets and increase promotion. The arrangement of coastal fishing, ie. Olympic fishing, can contribute to the pursuit of lower quality catches and therefore it is important to promote education for fishermen, as well as others in the value chain. Efforts were made in education, measurements and monitoring of day rowing boats in the summer of 2011 and it is clear that this has had some success. It is therefore important that the government ensures that this path is continued next year.

We're on the right track, but it's better if it's enough!

A report on the quality of inshore fishing catches in 2011 can be accessed here.

Educational website for small boat sailors: www.alltummat.is/fiskur/smabatar/

For further information Jónas R. Viðarsson at Matís.

It is called a food factory when a facility for various food processing has been prepared, which has received a permit from the competent authorities for the operation.

The facilities can vary from one workshop to another, but what they all have in common is that there is a wide range of food processing equipment and tools and other facilities that the processing requires. Users receive training on the equipment and free access to the production of the products that are possible with regard to facilities and equipment and issued licenses by the health authorities.

The food factories regularly hold courses on the production and processing of various products as well as courses on internal control. Matís food factories are on Flúðum and on Harbor in Hornafjörður.

Further information about Matarsmiðjan á Flúðir can be found in a new brochure here.

Further information about Matís' establishments and Matarsmiðjur can be found here.

Last week, a meeting was held in Copenhagen on the possibility of using seaweed and kelp in food, within the New Nordic Food project. Food algae is an underutilized resource in the Arctic and great potential for the development of new foods from seaweed and kelp.

Participants included chefs, scientists, seaweed growers and producers from Iceland, the Faroe Islands, Greenland, Denmark, Norway and Sweden. Further information about the meeting can be found on the Ny Nordisk Mad website (see here).

For further information Rósa Jónsdóttir at Matís.

Matís is a participant in a new TV series that will cover food culture in the North Atlantic area and the cooking of excellent ingredients from this part of the world.

This series has already attracted considerable attention and can be seen in the coverage here, here and here.

For further information, contact Matís Gunnþórunn Einarsdóttir.

FULL BORG MATAR / Reykjavík Real Food Festival

is a food and harvest festival dedicated to Icelandic food and food culture. Matís participates and invites visitors and pedestrians to come to Matís' headquarters at Vínlandsleið 12 (Grafarholt) on Thursday 15 September. at 14-17 (advertisement).

At Matís' open house, there will be mini-lectures on small-scale food production and on the projects that Matís has undertaken with individuals, such as farmers and companies all over the country. There will also be some companies and entrepreneurs with a presentation of their activities and will offer a "taste" of the products that have been produced. Matís will also open a new website, www.kjotbokin.is, which is a universal source of information on everything to do with meat.

Matís has strong operations all over the country and in some places you can find the so-called Matísmiðjar Matís. The facilities can vary from one workshop to another, but what they all have in common is that there is a wide range of food processing equipment and tools and other facilities that the processing requires. Users receive training on the equipment and free access to the production of the products that are possible with regard to facilities and equipment and issued licenses by the health authorities.

The food factories regularly hold courses on the production and processing of various products as well as courses on internal control. Matís food factories are in Flúðir and á Harbor in Hornafjörður.

Further information about Matís' establishments and Matarsmiðjur can be found here.

The festival FULL BORG MATAR will be held for the first time on 14 - 18 September with the hope that it will gain a permanent place in the nation's annual food calendar. There are many opportunities for companies, institutions and NGOs to join the festival, in addition to which most consumers should find something there that tempts the taste buds.

Market, restaurant banquets and open calendar of events
A sale and marketplace for food and refreshments will be offered in the center of Reykjavík, where it will be possible to sell and promote products and services directly to consumers. Restaurants will offer festive menus from Icelandic ingredients during the festival, but the restaurants that are responsible for the best-executed menus will receive special recognition at the end of the festival. Companies, institutions and NGOs can join the festival by setting up events that will be presented in the festival's joint calendar. Emphasis is placed on companies, NGOs and institutions finding a channel for their products and services and that the festival will be both accessible and exciting for consumers. 

The festival is an open forum about everything related to the nation's food and food culture and all ideas are welcome. If you have an idea for an event or topic that would be interesting to link to the festival, please contact us. 

Partners
The festival could not be held without the support of partners who have put a lot of help and effort into preparation.

The sponsors of the festival are City of Reykjavík, The Confederation of Icelandic Industries, Sheepmeat Marketing Council, Iceland Responsible Fisheries, Garðyrkjumanna Sales Association and the Icelandic Pig Breeding Association. 

Collaboration and consultation has taken place with a number of individuals, associations and institutions in the preparation of the festival, most notably Íslandsstofa, Samtök Ferðaþjónustan, Beint frá býli, Matís and Matvís association of craftsmen in the food and restaurant industries. 

Project Management Office
The project board's office is located in the premises of Nýsköpun and the Entrepreneurship Center Innovate in Tæknigarður, Dunhaga 5, 107 Reykjavík

Phone: 820 1980; email: info@fullborgmatar.is.

For further information, contact Matís Steinar B. Aðalbjörnsson, marketing manager.