{"id":41834,"date":"2013-02-21T12:08:00","date_gmt":"2013-02-21T12:08:00","guid":{"rendered":"https:\/\/matis.is\/?p=41834"},"modified":"2021-09-07T10:42:25","modified_gmt":"2021-09-07T10:42:25","slug":"saltfiskhandbok-fyrir-framleidendur","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/saltfiskhandbok-fyrir-framleidendur\/","title":{"rendered":"Saltfish guide for producers"},"content":{"rendered":"<h4 class=\"wp-block-heading\">We have just finished compiling practical information for salted fish producers. This handbook is based on research and development projects that have been carried out at Mat\u00eds in collaboration with salted fish producers in recent years.<\/h4>\n\n\n\n<p>Several years ago, Dr. J\u00f3nas Bjarnason, chemical engineer, compiles a handbook for salted fish producers. That book was very popular and was considered to contain a lot of useful information. The edition of the book went dry a few years ago and salted fish producers have requested a new publication that better describes the methods that have been used in recent years.<br><br>Research and development projects for salted fish producers have long been bulky in the activities of the Fisheries Research Institute and later Mat\u00eds. The results of these projects have been published in several reports and now it was time to highlight the main points in one place.<br><br>This handbook is therefore based on the research of many individuals and it is difficult to list them all, but it should be mentioned that Sigurj\u00f3n Arason, an engineer at Mat\u00eds and a lecturer at the University of Iceland, has been a common denominator for many of them, Dr. Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir, a food scientist, worked on salted fish research for years and completed a doctorate after completing her research. The preparation of this handbook and the compilation of the material was largely in the hands of Krist\u00edn Anna before P\u00e1ll Gunnar P\u00e1lsson, a food scientist, took over and took care of putting the handbook into this form. But the manual will only be available in electronic form (pdf), which provides an opportunity to improve and modify at low cost.<br><br>The handbook can be accessed on Mat\u00eds&#039; website (<a href=\"https:\/\/gamla.matis.is\/media\/baeklingar\/Saltfiskbokin.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">www.matis.is\/saltfiskhandbokin<\/a>)<\/p>","protected":false},"excerpt":{"rendered":"<p>N\u00fdloki\u00f0 er vi\u00f0 a\u00f0 taka saman hagn\u00fdtar uppl\u00fdsingar fyrir saltfiskframlei\u00f0endur. \u00deessi handb\u00f3k byggir \u00e1 ranns\u00f3knum og \u00fer\u00f3unarverkefnum sem unnin hafa [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":41835,"comment_status":"closed","ping_status":"closed","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 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