Manuals

The Drying Manual

Matís has recently been working to increase the supply of accessible educational material related to the production of seafood. Some time ago, an electronic manual on the production of salted fish was published, and now a manual on drying fish is published.

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Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Drying of fish

Matís has recently been working to increase the supply of accessible educational material related to the production of seafood. Some time ago, an electronic manual on the production of salted fish was published, and now a manual on drying fish is published.

Drying is one of the most important production methods for preserving food, and in Iceland this method has certainly been used since the beginning of the settlement. The knowledge and skills passed from person to person as each household had to take care of its own food production. Nowadays, this knowledge is far from being as general and it is therefore necessary to summarize the most important aspects of drying in educational books that can be used by producers, the general public in search of information or as textbooks in schools.

The making of this book was funded by Matís and the AVS Fund also supported the publication.

The manual can be accessed here: The Drying Manual - Diverse and useful information on drying fish.

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