A project is currently underway at Matís, funded by AVS and the Rannís Technology Development Fund, which aims to promote further processing of mackerel and thereby increase its value.
Until now, it has been most common to export mackerel intended for human consumption, whole frozen to China, for example, where it has been hand-filleted and further processed into valuable products. Such an implementation is expensive and environmentally friendly and means that less value is left in the Icelandic economy. In addition, filleting in Iceland enables companies to utilize what is generated by filleting into other valuable products, such as cosmetics or food supplements. Therefore, it is the competition of Icelandic companies in the fishing industry to find a way to fillet mackerel in this country.
Mackerel, like many other seafood, is a delicate raw material and if you want to get the most value from mackerel fishing, you have to pay close attention to all handling of the catch, from the fish to the stomach. When mackerel is off the coast of Iceland, it is much more sensitive than, for example, when it is west of Norway, it is both more redfish and the fish is looser and more difficult to process.
Matís also participates in a project where Icelanders, Norwegians and Faroese work together on processes that could be used in machine filleting of mackerel. This research was then continued in collaboration between Síldarvinnslan in Neskaupstaður and Matís, and then the challenges that accompany mackerel when fishing in Iceland are addressed.
The aim of the project is, among other things, to assess whether mackerel is suitable for fillet products when caught off the coast of Iceland. The shelf life of frozen fillets packaged in different ways and how to ensure a shelf life of at least 12 months will be investigated. The project will deliver new knowledge to control the quality of final products.
For further information dr. Magnea G.Karlsdóttir at Matís.