Reports

Production of raw material from the North Westfjords / Production of raw material from the North Westfjords

Published:

01/10/2014

Authors:

Gunnar Þórðarson

Supported by:

Westfjords Growth Agreement

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Production of raw material from the North Westfjords / Production of raw material from the North Westfjords

About 10 thousand tons of raw materials are transported from the northern Westfjords for processing elsewhere. Most of that catch is exported ungutted, so it is not only filleting processing that loses raw materials, but also parties that produce products from by-products, such as head drying and liver producers. The idea of forcing a party to gutt and possibly head catches is therefore tempting. The conclusion of this project, however, is that this is very inefficient and the overall effect will be negative. First, the gutting coefficients in the Westfjords are such that fishing companies would lose quotas with a gutting obligation. Secondly, buyers in the south of the country, who process fresh fish for flight, are willing to pay an additional 20 ISK / kg for fish that reaches trucks that leave at 15:00 according to schedule. If fish are gutted after landing, it is impossible to bring them catch for this transport and that fish will wait for transport until the next day. Fish that goes directly for transport has arrived at a processing house in the southwest area at about 04:00 and has been gutted for processing starting at 07:00. The fish is then ready for flight, which in some cases leaves around Keflavík Stadium around noon. This is therefore an economical arrangement that maximizes value creation in the fisheries sector in Iceland.

About 10 thousand tons of whole round fish are trucked from northern Westfjords to fish processors in south / west region of Iceland. Most of the fish is exported un ‐ gutted and therefore it is not just the filleting factories missing raw materials, but also those producing side product like cod heads drying and liver canning. The concept idea of this project was to force vessels owners and fish markets to head and gut the fish before trucing and looked like a tempting idea. However, the outcome of this work is that this would be inefficient and the overall effect will be negative. Firstly, the gutting standard given by the Icelandic authority is 16% but the average radio in Westfjords is only 12%, so the vessel owners would lose the difference in quota. Secondly the customers in the south / west are willing to pay extra 20 kr / kg for fish reaching the scheduled truck leaving the area at 15:00. If the fish would be headed or / and gutted it would not be ready for trucking, and be leaving the day after. Fish going straight from vessel at the harbor for trucking will be delivered in a fish plant in the south west at around 04:00 following morning. It will be ready for filleting at 07:00 and can be exported by airfreight around noon. Here is an advantageous arrangement case that maximizes value for the fisheriesin Iceland.

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Reports

Process control for fishing, processing and processing of salted fish. Impact of raw material variables on the utilization and quality of salted fish

Published:

01/08/2007

Authors:

Lárus Þorvaldsson, Þóra Valsdóttir, Sigurjón Arason, Kristín Anna Þórarinsdóttir

Supported by:

AVS, Rannís Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Process control for fishing, processing and processing of salted fish. Impact of raw material variables on the utilization and quality of salted fish

It was processed from data that has been collected at Vísi hf. and Þorbirni hf and the relationship between utilization and quality with fishing areas, fishing time, fishing vessel, cooling on board and changes in the process of action evaluated. It was found that fishing area had a significant effect on processing efficiency, but the difference between efficiency and quality according to fishing areas was smaller. Fluctuations in efficiency and quality were found to be seasonal and there were also differences between years. Changes to on-board cooling, i.e. the use of liquid ice instead of flake ice on board was not found to have a significant effect in the aforementioned manner. On the other hand, changes in the mechanism of action, ie injection, both utilization and quality. The content of the report was part of the project "Process control of fishing, processing and processing of salted fish".

Analysis of data collected by the fisheries companies Vísir and Thorfish revealed the effects of fishing grounds, season, fishing vessels, chilling methods on board and salting procedure on yield and quality of salted products. Effects of fishing grounds on processing yield were significant but curing yield and quality were less influenced. Variation in curing yield and quality were seasonal and differences between years were observed. Changes in chilling methods on-board, ie use of liquid ice instead of flake ice did not affect yield and quality of salted products. On the other hand, changes in the salting procedure did, when injection was added as the initial step in the process.

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