Contact
Óli Þór Hilmarsson
Project Manager
oli.th.hilmarsson@matis.is
Filleting capelin for developing marinated anchovies / Filleting capelin for developing marinated anchovies
The project is about examining the preconditions for starting filleting capelin in the Icelandic fisheries sector with the aim of increasing the value of Icelandic capelin products. The project examines the position of markets and what comparable products exist today. We go into product development where capelin is hand-filleted and products from fillets are developed similar to what is known in the processing of anchovies in many parts of the world. All products of the project are evaluated by sensory evaluation experts and given the opinion of sensory evaluators. The products are also introduced on the market. Experiments are being made with filleting capelin in a capelin filleting machine, which is considered to be a prerequisite for the industry to have the opportunity to create added value from Icelandic capelin products with greater processing.
The project aim is to analyze the feasibility to start filling capelin in the Icelandic fish industry with the purpose of increasing the value of Icelandic capelin products. In the project the current state of the market is analyzed and what similar products are on the market today. New product development takes place in the project where capelin is hand filleted and similar products are developed as marinated anchovies. All products developed in the project are evaluated by experts in sensory and given opinions from sensory judges. The products developed are introduced on the market. Experiments are performed on filleting capelin in capelin filleting machine which is evaluated as the prerequisite for the capelin industry in Iceland to create increased value into the Icelandic capelin industry by filleting the capelin.
Report closed until 01.12.2015