{"id":29250,"date":"2005-07-07T14:35:00","date_gmt":"2005-07-07T14:35:00","guid":{"rendered":"http:\/\/dev.matis.is\/?p=29250"},"modified":"2023-09-29T10:20:45","modified_gmt":"2023-09-29T10:20:45","slug":"ferskfiskhandbokin","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/handbaekur\/ferskfiskhandbokin\/","title":{"rendered":"The Fresh Fish Handbook"},"content":{"rendered":"

The fresh fish handbook, which is now published on the web, deals with the introduction to all general fish processing. It does not really matter what the final product will be, it is always required that the raw material is of the best quality. It is an old-fashioned and outdated belief that poor raw materials are suitable for the production of some products. All consumers demand that they be treated with due respect by offering them only the best.<\/h4>\n\n\n\n

Enormous knowledge has emerged as a result of many research and development projects in recent years, and equipment in fishing vessels has made great strides, and the same is true in most of the country's operations. So everything is there to produce only quality products.<\/p>\n\n\n\n

It is clear that knowledge is the basis for producing the most value from the marine resource and it is little more important than doing things right from the start, the fresh fish handbook is part of the effort to increase access to handy information.<\/p>\n\n\n\n

The preparation of this handbook was funded by Mat\u00eds with good support from the Herring Industry Research Fund.<\/p>\n\n\n\n

At Mat\u00eds, you can get a lot of information about most everything related to seafood and all the company's employees are invited and prepared to do better in cooperation with the Icelandic seafood industry.<\/p>\n\n\n\n

The manual can be accessed here: The Fresh Fish Book - Diverse and useful information about the production of chilled fish<\/a><\/p>","protected":false},"excerpt":{"rendered":"

The fresh fish handbook, which is now published on the web, deals with the introduction to all general fish processing. It does not really matter what the final product will be, it is always required that the raw material is of the best quality. It is an old-fashioned and outdated belief that poor raw materials are suitable for the production of some products. All consumers demand that they be treated with due respect by offering them only the best.<\/p>","protected":false},"author":1,"featured_media":34192,"comment_status":"closed","ping_status":"open","sticky":false,"template":"templates\/template-cover.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1974],"tags":[],"class_list":["post-29250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-handbaekur"],"acf":[],"yoast_head":"\nFerskfiskhandb\u00f3kin - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/handbaekur\/ferskfiskhandbokin\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ferskfiskhandb\u00f3kin - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"Ferskfiskhandb\u00f3kin sem n\u00fa birtist \u00e1 vefnum, fjallar um innganginn a\u00f0 allri almennri fiskvinnslu. \u00dea\u00f0 skiptir \u00ed raun ekki m\u00e1li hver lokaafur\u00f0in ver\u00f0ur, \u00feess er \u00e6t\u00ed\u00f0 krafist a\u00f0 hr\u00e1efni\u00f0 s\u00e9 af bestu ger\u00f0. \u00dea\u00f0 er gamaldags og \u00farelt vi\u00f0horf a\u00f0 l\u00e9legt hr\u00e1efni s\u00e9 h\u00e6ft til framlei\u00f0slu sumra afur\u00f0a. 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