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Cod is “the fish” in Iceland. It is by far the most important marine resource in Icelandic waters. Its economic importance has only briefly been surpassed by herring in the 20th century.
Cod is processed in a variety of ways. We can arrange it salted, frozen at sea, fresh by air or in containers. No matter the method the cod is always of highest quality.
The cod can be cooked in a variety of ways. Fresh fish is boiled or fried and in Iceland it is commonly eaten with butter and potatoes. This is also a popular ingredient in fish and chips. The salted fish is either boiled directly as commonly done in Iceland, or watered and then cooked as done in southern Europe. The dried fish is either eaten directly as a popular snack in Iceland or watered and then cooked.
The cod can grow quite large; the largest individual measured in Icelandic waters was 186 cm long and 17 years old. Common size in catches is much smaller, or in the range of 45 to 85 cm long in most fishing gear.
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