Markets

Products of the Icelandic seafood industry are an interesting mixture of the traditional and modern seafood menu worldwide. Traditional seafood consists of salted and cured products for markets that value them highly, both in everyday life and for celebrations alike. Whereas, quick frozen and fresh seafood provides the freshness that consumers desire as a part of a healthy and tasty diet.

Whether traditional or modern, Icelandic seafood products are always prepared using applications of the latest processing technology along with a proper awareness of quality. Modern markets for seafood demand nothing less.

Believing as we do, that Icelandic seafood is the best in the world, we are happy to sell almost all of it on the international markets. This is not due to a noble sacrifice or an abstinence on the part of the Icelandic people. On the contrary, Icelanders are among the most avid seafood eaters in the world - per capita, but with a nation of only 317,000 people we are privileged to have a large surplus for the rest of the world to enjoy.

The modern Icelandic seafood industry currently exports products for about 209 billion Icelandic krónur (ISK), roughly equal to 1.7 billion US dollars or 1.2 billion Euros in 2009. The majority are exported to Europe, whereas the United Kingdom, Norway and Spain are the largest consumers of Icelandic seafood products. A considerable share is also exported to other European countries, America, Asia and Africa. Icelandic products are known for their high quality and have a tradition on these markets.

More than half of the export value is from demersal species, mainly cod, but a sizable proportion is made up of; haddock, saithe and redfish. Products from pelagic fish species and invertebrates have been roughly equal and make up the bulk of the rest. During the last years the share of the former has increased while invertebrate exports have declined.

Editor