Category: News

There is a long tradition for processing salted fish in this country, but before that the salt was used primarily to extend the shelf life of the fish. Today, salted fish is considered a gourmet product that is very popular in many parts of the world, not least in Southern Europe, where the traditions and quality of Icelandic salted fish play a major role.

Matís recently gathered information about the image of salted fish products in the minds of Icelanders, general knowledge of salted fish and its history, and the experience of salted fish. The survey was conducted in May 2019 and a total of 505 people completed the survey. 

Salt taste is not one of the main characteristics of salted fish

Salted fish that has been fully salted, replaced and dehydrated has a characteristic odor and effect, both of which are reminiscent of, for example, butter, popcorn, mushrooms, wet wood or dried fish. Salt taste, however, should not be one of the main characteristics of salted fish, even though the name "salted fish" indicates otherwise, and often causes misunderstandings, as the results of Matís' survey indicate.

Salted fish is not popular with the younger generation

There was a big difference in the participants' answers according to age. The results show that consumption of both fish and salted fish decreases with decreasing age. Only about 29% participants aged 18-29 eat salted fish once a year or more than the corresponding proportion for the oldest group, 60-70 years is about 94%. The main reasons why participants do not eat salted fish is that they do not like it, too salty, lack of supply and that there is little tradition for salted fish, but in general the experience of those who have bought salted fish in a restaurant, fish shop and grocery store is good.

The results of this survey show a decrease in knowledge, interest and consumption of salted fish in younger age groups compared to those who are older. It is likely that the image of salted fish as a quality product will be affected. In order to promote the consumption of salted fish, it needs to be better promoted and made more visible, not least among younger age groups, whether in canteens, supermarkets, fishmongers or restaurants.

Saltfiskvika 4 - 15 September 2019

Saltfiskvika will be blown up in restaurants around the country from 4 to 15 September. The goal of Saltfiskvikan is to make this one of Iceland's most valuable export products more attractive and to expand its path at home.

A total of 13 restaurants are participating, all with at least one salted fish dish on the menu. Guest chefs from Italy, Spain and Portugal are also expected to cook in selected locations.

Instagram game #saltfiskvika - Do you win a trip to Barcelona?

During the week, customers who order salted fish dishes from Saltfiskvikan's participants are encouraged to post a photo on Instagram, marked with the hashtag #saltfiskvika. One lucky participant will be drawn and will receive a trip for two to Barcelona.

Workplace canteens are encouraged to offer salted fish for lunch during Saltfish Week - as it applies no less to them than in the evenings. However, several workplaces have already decided to participate and offer salted fish for lunch during Saltfish Week, ie; Arion Bank, ITS, Marel, Origo, Orkuveita Reykjavíkur, the Central Bank, Siminn and VÍS. The children at the Laufásborg kindergarten will also taste salted fish during the week, where an Italian national team chef will cook. Saltfisk must also be found in selected food packages 1, 2 & ELDA in Saltfiskvikan for those interested.

There are hopes that Icelanders will take the opportunity and give the salted fish a chance - as it is a gourmet product that has gone far too quietly here in Iceland.

At Saltfiskvikan stand; Matís, Íslandsstofa, Kokkalandsliðið and Félag íslenskra saltfiskframleiðendar.

See more about the survey here and Saltfiskvikuna á www.saltfiskvika.is.

Matís and the Faculty of Genetics at the University of Stuttgart, Germany, have worked together for years on various European projects, most recently in the "Virus-X" project, which studied the genetic variability of bacterial viruses in the environment and developed new enzymes for genetic engineering.

Recently, Dr. Hildegard Watzlawick from the University of Stuttgart Matís and brought to Matís a collection of enzymes and genetic engineering tools that the Faculty of Genetics has developed and built in recent years. The museum is of great value and an important knowledge transfer is taking place, which will be useful to Matís in research and development in biotechnology in the near future.

The latest issue of Bændablaðið discusses a report published by Matís on the production of horsemeat and the results of measurements of the nutritional content and properties of the meat.

Bændablaðið's review interviewed Eva Margrét Jónudóttir, who is one of the authors of the report, but she says that research on the properties of horsemeat is very deficient all over the world and that Iceland is no exception.

The conclusions of the report state, as stated above, that foal meat is a high-quality meat product that should meet all the main wishes of consumers in terms of quality, purity and nutritional value.

Bændablaðið's coverage can be found here.

In addition, there was an interview with Eva Margrét about the foal meat in the radio show Samfélagið on Channel 1. You can listen to the interview hereShare Share:

The co-operation project between Matís and Reykjagarður has now been completed, where work was done on integration within the bioeconomy, where great emphasis is placed on the transfer of knowledge between sectors. The project aimed at increased value creation through the utilization of unused by-products that have so far been disposed of, ie. utilization of chicken feathers in protein-rich flour that could be utilized in feed at aquaculture companies. The project has previously been reported on the website Matís. 

When using feathers in flour, it is important to break down the proteins contained in the feathers to make them digestible. The most widely used method used in this project is hydrolysis by pressurized welding, drying and grinding. Feather meal can be used in feed for pigs, fur animals, pets and fish. The advantage of using feather meal in feed for aquaculture is that research has shown that up to 30% of fish meal can be replaced by feather meal without affecting the growth of farmed fish. There is no need to pay for the import of raw materials and there is no need to catch or cultivate the raw material, as it is an underused by-product in the processing of chicken.

Feather meal has about 80% protein content and the amino acid composition is similar to the amino acid composition of fishmeal, but the flour needs to be slightly improved with regard to certain amino acids. Utilization of chicken feathers in farmed feed has a positive environmental impact, as the raw material has so far been landfilled with associated footprints and costs, but with the utilization of feathers in protein-rich flour, all by-products in chicken production are utilized, thus helping to achieve less landfill goals. Feed made from feather meal can be used for pig and fur breeding and such feed can also be given to pets. The results of the project are available in Matís report on the project.

Agricultural Productivity Fund and AVS Fisheries Research Fund supported the work done in the project.

Tomorrow, Thursday 8 August, meetings will be held in Ísafjörður and Tálknafjörður on the effects of salmon farming in the Westfjords. The meeting in Ísafjörður will be held at 12:00 on the first floor of Vestrahúsið but the meeting in Tálknafjörður will be held in Dunhagi at 20:00.

Matís and Vestfjarðastofa are inviting to the meeting, and the speaker will be Gunnar Davíðsson, who is the department manager at Troms county in northern Norway.

The meetings will review the impact of aquaculture on the economy and population development in Troms and consider the impact that aquaculture in the Westfjords may have in the quarter. Is it possible to draw lessons from the history of salmon farming in Troms county to assess its impact on human life and the economy of the Westfjords in the future?

Further information about the meeting can be found at Vestfjarðarstofa's website. 

On Monday, Matís received a remarkable number of visitors to get acquainted with Icelandic entrepreneurship in the field of food, as well as several projects that Matís is working on in connection with food innovation.

After a great concert, Ed Sheeran's private chef Josh Harte and also singer Zara Larsson came with a beautiful entourage to learn about the powerful innovation work that Matís has been working on in recent years and to meet a group of food entrepreneurs. They got to know 3D food printing, which is part of the FutureKitchen project funded by EIT Food, but also a project funded by AVS, Tækniþróunarsjóður and FutureFish, with the aim of better connecting consumers to the origin of food. Matís' experts printed various delicacies from Icelandic ingredients in various forms. Then they were sent into the world of virtual reality and got to experience fishing and fish processing, as well as three-dimensional printing of fish by-products.

Josh Harte with Herborga Hjelm.

Josh and the food pioneers then had a long afternoon together where Icelandic food culture was introduced, along with the unique ingredients that the country has to offer. There was a lot of talk about sustainability and how far Icelanders have come in that field, as well as food waste, but Josh is very concerned about those issues. Delicious lamb was served to Josh directly from a farmer from Fjárhúsið who has a facility in Grandi Mathöll. Sviðakjammi from the place of the same name brought a lot of luck and surprise to both Zara and Josh, who got a bite and was very impressed. Diced Icelandic char was also offered from Matís' canteen, which was well received by Josh. The entrepreneurial company Nordic Wasabi, which breeds and sells real wasabi, introduced its products that paired well with the lamb and other products on offer. Íslensk Hollusta also presented Josh with a selection of its natural products from the seaweed and plant kingdom of Iceland. All the food went down so well with drinks from the entrepreneurial companies Álfur and Himbrima. Álfur brews beer from potato peels that otherwise find little or no use, and thus sets his goal to combat food waste. Himbrimi produces gin and other strong drinks that have the uniqueness of being produced with natural ingredients from the wild nature of Iceland. Matís' experts also presented the group with development projects related to Icelandic ingredients and our strong work throughout the country in supporting Icelandic food production and culture, as well as innovation.

The visit went well and the Icelandic food brought great luck. Josh says he has fallen for a country and a nation and can not wait to come here again. He runs a food blog on the road EIT Food of which Matís is a founding member. Here can find information about Josh and here is his first blog on his travels with Ed Sheeran. He will blog about his visit to Iceland and Matís in the next few days.

New professional guidelines for ham on the one hand and goat and sheep milking on the other are now available here on Matís' website. These are guidelines for good practice and internal control for small producers.

Óli Þór Hilmarsson, at Matís, compiled the text and the drawings are by Sólveiga Eva Magnúsdóttir. The professional guidelines for goat and sheep milking were prepared in collaboration with the Icelandic Goat Breeding Association, the National Association of Sheep Farmers, the association Beint frá býli and Matvælastofnun. The professional guidelines for ham were prepared in collaboration with the National Association of Sheep Farmers, the Food Administration and the association Beint frá býli.

The instructions can be found here:

Smoked lamb

Goat and sheep milking

When food hazards and / or food fraud occur, Matís can use genetic analysis to identify the source of infections or foods.

It is important to ensure that the latest knowledge, skills and technology are available in Iceland, that there is an active response service and that the response of legal entities is rapid and correct. It is also important that in the shortest possible time it is possible to identify the types of infections and their origin in order to prevent further infection and thus minimize the damage.

Matís receives samples to trace the origin when it has been confirmed that there is a food infection or food poisoning in patients. The samples are from patients, food and the environment and Matís uses, among other things, genetic analysis to verify the origin of infections and toxins.

Genetic analysis is also one of the tools used in the fight against food fraud and can be identified by both species and origin.

The process when a group infection occurs is based on the collaboration of many national inspectors and laboratories: the Chief Epidemiologist, the Food Administration, the Municipal Health Inspectorate, Landspítalinn and Matís.

International cooperation is important, both to build leading-edge technology and science and to ensure the right response to the epidemic.

See further interviews with Matís experts, Hrönn Ólína Jörundsdóttir and Anna Kristín Daníelsdóttir, in RÚV Ten News (news starts at 6:40 min) and RÚV Rás morning radio.

Dr. Þorsteinn Ingi Sigfússon, professor and director of the Icelandic Innovation Center, was summoned on the eve of July 15.

The staff of Matís ohf. remembers a powerful scientist and entrepreneur and sends heartfelt condolences to his family and colleagues.

On behalf of Matís employees,

Oddur Már Gunnarsson, CEO of Matís

Matís ohf's microbiology department is asking its customers to limit sampling this week due to the heavy workload in the department due to research into the source of a group infection caused by Shiga-toxin producing E.coli (STEC), cf. press release from the Medical Director of Health. Of course, all priority samples and necessary samples are maintained to maintain the normal processing and operation of companies.

Since 2015, the Matís laboratory has been a reference laboratory for STEC and has worked to build up expertise and measurement capacity in Iceland. Through the network of the European Reference Laboratory, Matís participates in international collaborations in developing methods, assessing the spread and strengthening knowledge of STEC in food, the environment and patients. Matís offers diagnoses of STEC, both basic analyzes and complete analysis of positive samples to trace the origin of the infection.