Salted

Salted fish products have in recent years constituted 15-20% of the value of seafood exports from Iceland. Most of this is salted groundfish but salted roe from various species and salted herring are also exported. Salting is a method based on long tradition and still a favourite for many festive dishes, ranging from Scandinavia to South American countries. Cod is by far the most important species for saltfish processing. About half of the cod catch in Iceland has traditionally been salted and bacalao is especially favoured in many South European countries. Saltfish is likely to remain in good demand by those that value tradition and taste but it has also gained acceptance in innovative products that provide convenience as added value.

Saltfish plants are situated around most of the Icelandic coast. They vary in size from small family enterprises to large specialised factories. There are currently about 100 plants holding a saltfish processing license. They are supplied by fishing vessels ranging from large wetfish trawlers to small boats fishing with hook and line but traditionally large cod from gillnetters is most often used in saltfish processing.

The flesh of premium quality large salted cod is light coloured, without blemish or gaping and of even salinity. Saithe, ling and tusk are also processed for the traditional saltfish markets and herring for the traditional "Iceland herring" markets.

Saltfish production

After gutting and washing the fish is iced and kept in chilled store at sea and on shore to preserve raw material quality. In processing, it is washed, headed, split or filleted, trimmed and brined in large plastic tubs. After 1-2 days the split fish or fillets are dry-salted into large clean plastic tubs by arranging the fish in layers with ample salt in between. Only clean salt of food-grade quality is used.

Fish is left in the tubs for 8 to 14 days at controlled temperature for salt curing. At the end of this period it is fully and evenly salted (18-20% salt) and some of its proteins have denatured, giving the fish a white, opaque appearance. Saltfish is termed 'tender cure' at this stage. Processing may also be continued for a few days at controlled temperature and sometimes saltfish is stacked to give a stronger tasting and a little drier product, in line with the older tradition. Each saltfish is graded by quality, including size, and packed according to customer specifications. Split saltfish is often dried further in the marketing countries and to a small extent also in Iceland.

By-products

Offcuts and trimmings are salted, rehydrated and eventually minced and blockfrozen. Some cod heads are split and salted and in some cases the fleshy cheeks are cut off and salted. In fillet production, most of the flesh remaining on the skeleton is scraped off and salted. Discards are small and they are used for processing into fishmeal.

Herring production

Herring is salted into large barrels. The older H/G processing is now decreasing while herring fillets and split herring are the preferred salted products. Icelandic salted herring is preferred on many markets and is a necessary part of many festive occasions.

Markets

Markets for saltfish products are in countries of southern Europe and America. Portugal and Spain are the chief markets for split saltfish, followed by Italy, Greece and France. Spain and Italy are the chief market for saltfish fillets. Cod and salted saithe is exported to countries of Latin America and the W-Indies who are also keen saltfish eaters. Salted herring is exported to countries of northwestern Europe.

Matís