Tag: Seasonal fluctuations

Reports

Seasonal variation of fatty acid composition of cod flesh

Published:

01/03/2012

Authors:

Kristín Anna Þórarinsdóttir, Helga Gunnlaugsdóttir, Jónas R. Viðarsson, Sigurjón Arason

Supported by:

Fisheries Project Fund

Seasonal variation of fatty acid composition of cod flesh

The report summarizes the results of measurements of the chemical content of the liver and cod muscles according to the season and fishing area. The results indicate that seasonal fluctuations in muscle fat content are relatively small. Another issue is the liver, its fat content was found to be lowest in the latter part of winter and in spring. At the same time, the water content was highest. Changes in the chemical composition of the liver were thought to be related to the fluctuations in the behavioral patterns and physical activity of the fish around spawning.

The report summarizes the results from measurements on chemical composition of liver and muscle of cod as affected by fishing grounds and seasonal variation. The results indicate that seasonal fluctuations in fat content of the muscle are relatively low. On the contrary, fat and water content in liver, varied with season. The fat content was lowest late winter and in spring. At the same time, the highest water content in liver was observed. These changes were explained by changes in behavior and physiological functional of the fish in relation to the reproductive cycle.

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Reports

Production of salted fish in the Nordic countries. Variation in quality and characteristics of the salted products

Published:

01/12/2010

Authors:

Kristín Anna Þórarinsdóttir, Ingebrigt Bjørkevoll, Sigurjón Arason

Supported by:

NORA (Journal No. 510-036)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Production of salted fish in the Nordic countries. Variation in quality and characteristics of the salted products

The Nordic countries are the largest exporters of salted gadoid products, whereas countries in South ‐ Europe and Latin America are the biggest importers. In Norway, Iceland and Faroe Islands, cod is primarily used for the production. The characteristics of the salted fish, such as commercial quality and weight yield vary between the countries and between producers. These attributes are influenced by differences in catching methods, handling and salting methods. This report summarizes the variation in these procedures, and in addition, the market segmentation of salted products, from the different countries.

The majority of the world's salted fish production takes place within the Nordic countries, but the largest group of consumers is in Southern Europe and South America. Cod is the main raw material, but salted fish is also produced from other related species, such as saithe, ling, haddock and saithe. Properties of salted fish products, such as quality and utilization, vary between countries of production and producers. These variables depend on fishing methods, raw material handling and salting methods. The report is a summary of the variability in these factors between producing countries, as well as an assessment of their share in the salted fish markets.

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