We have just finished compiling practical information for salted fish producers. This handbook is based on research and development projects that have been carried out at Matís in collaboration with salted fish producers in recent years.
Several years ago, Dr. Jónas Bjarnason, chemical engineer, compiles a handbook for salted fish producers. That book was very popular and was considered to contain a lot of useful information. The edition of the book went dry a few years ago and salted fish producers have requested a new publication that better describes the methods that have been used in recent years.
Research and development projects for salted fish producers have long been bulky in the activities of the Fisheries Research Institute and later Matís. The results of these projects have been published in several reports and now it was time to highlight the main points in one place.
This handbook is therefore based on the research of many individuals and it is difficult to list them all, but it should be mentioned that Sigurjón Arason, an engineer at Matís and a lecturer at the University of Iceland, has been a common denominator for many of them, Dr. Kristín Anna Þórarinsdóttir, a food scientist, worked on salted fish research for years and completed a doctorate after completing her research. The preparation of this handbook and the compilation of the material was largely in the hands of Kristín Anna before Páll Gunnar Pálsson, a food scientist, took over and took care of putting the handbook into this form. But the manual will only be available in electronic form (pdf), which provides an opportunity to improve and modify at low cost.
The handbook can be accessed on Matís' website (www.matis.is/saltfiskhandbokin)