Reports

From scuba diving / Gourmet Diving

Published:

01/11/2012

Authors:

Ólafur Ögmundarson (Matís), Bjarki Sigurjónsson (Matís), Þorleifur Eiríksson (NAVE), Kristjana Einarsdóttir (NAVE), Sveinbjörn Hjálmarsson, Alan Deverell, Guðmundur Helgi Helgason (Hótel Núpur), Tobias Klose (Dive.is)

Supported by:

AVS V 006-11 - Efforts for job creation

From scuba diving / Gourmet Diving

The aim of the project was to prepare for the establishment of a company by assessing the supply and distribution of seafood that would be lost and caught on the seabed at various diving sites in the Westfjords. This type of utilization increases the utilization and value of seafood acquired in coastal areas. Additional results from the project are also knowledge of the ecology of the seabed that has not been explored in this way before.

To research and evaluate the supply and distribution of edible marine organisms at various potential scuba diving sites in the Westfjords with the aim of establishing service with diving and snorkeling tours that involve collecting seafood, which can be consumed on the surface as part of a gourmet food experience.

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