In Seyðisfjörður, experiments are now being made to make fish sauce from red that is otherwise buried. The sauce is an important source of protein for people in Southeast Asia. The following news item appeared on Sjónvarpina recently.
In Brimberg's fish processing plant in Seyðisfjörður, Ufsa is being filleted. The skin, which contains a lot of nutrients and protein, slips away and is not used. But that may change. Matís and Brimberg to experiment. They have chopped red and heated it. Then reagents are added. It's really nothing more than rice and barley. This triggers fermentation and the goal is to create a product that is widely used in Asian cuisine; fish sauce. The species are several depending on what is used, mackerel, herring or red of saithe, cod and haddock. The first fermentation since this winter has been tasted and promises good things.
Arnljótur Bjarki Bergsson Matís's division manager says that fish sauce is an important source of protein, especially in Southeast Asia. "It is estimated that the world fish sauce market was around one million tonnes; One billion liters of fish sauce was produced in the world in 2005. It can be said that there is a considerable market and hopefully we Icelanders can make an assessment of it, "says Arnljótur Bjarki.
The news on RÚV can be found here.