Reports

Drying of herring fillets

Published:

01/04/2012

Authors:

Vigfús Ásbjörnsson, Guðjón Þorkelsson, Loftur Þórarinsson, Arnljótur Bjarki Bergsson, Aðalheiður Ólafsdóttir

Supported by:

AVS Fisheries Research Fund

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Drying of herring fillets

The aim of the project is to create added value by fully processing herring products in Iceland by researching the processes of dried herring for human consumption in foreign markets. Dried herring markets in Japan and processing methods were studied. An experiment was conducted with a production process that aims to shorten work processes in a centuries-old Japanese drying method called the Migaki effect on herring (air drying).

The projects goal is to create increased value through processing of herring products in Iceland by analyzing production methods of dried herring for human consumption in foreign markets. Analyzes where performed on dried herring markets in Japan as well as production methods. Experiment was performed that aims to shorten the procedures of an ancient Japanese method of drying herring known as the Migaki method, (air drying).

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