Manuals

The Fresh Fish Handbook

The fresh fish handbook, which is now published on the web, deals with the introduction to all general fish processing. It does not really matter what the final product will be, it is always required that the raw material is of the best quality. It is an old-fashioned and outdated belief that poor raw materials are suitable for the production of some products. All consumers demand that they be treated with due respect by offering them only the best.

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Margeir Gissurarson

Project Manager

margeir.gissurarson@matis.is

The fresh fish handbook, which is now published on the web, deals with the introduction to all general fish processing. It does not really matter what the final product will be, it is always required that the raw material is of the best quality. It is an old-fashioned and outdated belief that poor raw materials are suitable for the production of some products. All consumers demand that they be treated with due respect by offering them only the best.

Enormous knowledge has emerged as a result of many research and development projects in recent years, and equipment in fishing vessels has made great strides, and the same is true in most of the country's operations. So everything is there to produce only quality products.

It is clear that knowledge is the basis for producing the most value from the marine resource and it is little more important than doing things right from the start, the fresh fish handbook is part of the effort to increase access to handy information.

The preparation of this handbook was funded by Matís with good support from the Herring Industry Research Fund.

At Matís, you can get a lot of information about most everything related to seafood and all the company's employees are invited and prepared to do better in cooperation with the Icelandic seafood industry.

The manual can be accessed here: The Fresh Fish Book - Diverse and useful information about the production of chilled fish

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