In the latest issue. of Ægis magazine, there is an interesting article by Margrét Bragadóttir, a food scientist at IFL, about possible ways to use capelin oil to an increasing extent for human consumption, for example in mayonnaise, salad dressings, etc.
In his article suggests Margrét Among other things, capelin is the fish species that has been caught in by far the largest amount in Iceland, but the value of this amount has so far been small compared to the amount caught. The capelin is mainly used for smelting in fishmeal factories for the production of fishmeal and fish oil, which has mainly been used in animal feed.
This has been a thorn in the side of many, because it is clear that if it is possible to increase the proportion of capelin products that go directly to human consumption, it would greatly increase the value of the capelin catch that is caught.
Further information:
phone: 8612661 / email: margret@rf.is