Iceland fisheries

Fish from Iceland's cold, unpolluted fishing grounds is one of the best raw materials available anywhere. Its inherent high quality is maintained by rigorous standards in handling, from the moment the fish is caught, right through all stages of processing and up to the time the product is exported. Strict quality control is imposed by the Icelandic Fish Quality Institute, local inspectors in processing plants, and the export organization's own controllers.

To conserve and optimize yields from Iceland's major resource, scientists at the Marine Research Institute closely monitor the growth and condition of fish and forage in offshore waters, where the cold Arctic and warm Gulf Stream currents meet to create an ideal nutrient rich breeding ground. Annual quotas for individual species are set and revised by the government with considerations of long term stock conservation and ecological balance in mind.

To maximize production and sales potential, new processing techniques are constantly being researched and production methods and products developed to meet changing market demands. Sales organizations and many producers operate their own departments for product development, with the state-backed Icelandic Fisheries Laboratories playing an important research and development role.

In a world fish market where, increasingly, nutritionally aware consumers are calling the shots, its unmatched seafood quality puts Iceland at the top end. Associations have been found between various substances occuring in fish, such as polyunsaturated fats and omega-3 fatty acids, and the reduced incidence of cardio-vascular diseases, while fish oils in the diet do not lead to a build-up of serum cholesterol. Consumers worldwide have even more reason for choosing the top-quality seafood that Iceland is so well known for - it not only tastes good, it does you good as well.