Journal article Open Access

Saltfiskkræsingar: Hvað er saltfiskur? Vinnustofa 2022

Sveinsdóttir, Kolbrún; Valsdóttir, Þóra; Ólafsdóttir, Aðalheiður; Jónudóttir, Eva Margrét; Arason, Sigurjón

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  <identifier identifierType="DOI">10.5281/zenodo.7546603</identifier>
      <creatorName>Sveinsdóttir, Kolbrún</creatorName>
      <creatorName>Valsdóttir, Þóra</creatorName>
      <creatorName>Ólafsdóttir, Aðalheiður</creatorName>
      <creatorName>Jónudóttir, Eva Margrét</creatorName>
      <givenName>Eva Margrét</givenName>
      <creatorName>Arason, Sigurjón</creatorName>
    <title>Saltfiskkræsingar: Hvað er saltfiskur? Vinnustofa 2022</title>
    <subject>saltaður fiskur</subject>
    <date dateType="Issued">2022-12-14</date>
  <resourceType resourceTypeGeneral="JournalArticle"/>
    <alternateIdentifier alternateIdentifierType="url"></alternateIdentifier>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.5281/zenodo.7436885</relatedIdentifier>
    <rights rightsURI="">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
    <description descriptionType="Abstract">&lt;p&gt;Til a&amp;eth; styrkja st&amp;ouml;&amp;eth;u saltfisksins, me&amp;eth; s&amp;iacute;na l&amp;ouml;ngu hef&amp;eth;, s&amp;ouml;gu og tengsl vi&amp;eth; norr&amp;aelig;n l&amp;iacute;fsvi&amp;eth;urv&amp;aelig;ri, er mikilv&amp;aelig;gt a&amp;eth; efla vir&amp;eth;iske&amp;eth;juna &amp;iacute; heild sinni, fr&amp;aacute; framlei&amp;eth;endum og sm&amp;aacute;s&amp;ouml;lua&amp;eth;ilum, til matrei&amp;eth;sluf&amp;oacute;lks og neytenda. Markmi&amp;eth; verkefnisins &amp;bdquo;Saltfiskkr&amp;aelig;singar&amp;ldquo; er a&amp;eth; &amp;thorn;r&amp;oacute;a n&amp;yacute;ja e&amp;eth;a b&amp;aelig;tta tilb&amp;uacute;na r&amp;eacute;tti sem byggja &amp;aacute; hef&amp;eth;bundum saltfiski, og 16 &amp;thorn;&amp;aacute;tttakendur fr&amp;aacute; &amp;Iacute;slandi, Noregi og F&amp;aelig;reyjum taka &amp;thorn;&amp;aacute;tt &amp;iacute; &amp;thorn;v&amp;iacute;. H&amp;oacute;purinn samanstendur af s&amp;eacute;rfr&amp;aelig;&amp;eth;ingum &amp;iacute; saltfiskvinnslu og g&amp;aelig;&amp;eth;um, matrei&amp;eth;slu, matv&amp;aelig;laframlei&amp;eth;slu, mi&amp;eth;lun og fer&amp;eth;ai&amp;eth;na&amp;eth;i.&amp;nbsp;&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&amp;THORN;essi sk&amp;yacute;rsla l&amp;yacute;sir vinnustofunni &amp;ldquo;Hva&amp;eth; er saltfiskur?&amp;rdquo; sem haldin var &amp;iacute; h&amp;uacute;sakynnum Menntask&amp;oacute;lans &amp;iacute; K&amp;oacute;pavogi, 28. september 2022 &amp;iacute; samstarfi Mat&amp;iacute;s, Menntask&amp;oacute;lans &amp;iacute; K&amp;oacute;pavogi (MK), Gr&amp;iacute;ms Kokks, Kl&amp;uacute;bbs Matrei&amp;eth;slumeistara og &amp;Iacute;slenskra saltfiskframlei&amp;eth;enda. Markmi&amp;eth; vinnustofunnar var a&amp;eth; mi&amp;eth;la &amp;thorn;ekkingu &amp;uacute;r hinum &amp;yacute;msu &amp;aacute;ttum, og leita lei&amp;eth;a til a&amp;eth; styrkja st&amp;ouml;&amp;eth;u saltfisks &amp;aacute; innanlandsmarka&amp;eth;i og s&amp;oacute;ttu um 40 manns vinnustofuna. Haldnar voru stuttar kynningar af s&amp;eacute;rfr&amp;aelig;&amp;eth;ingum Mat&amp;iacute;s um s&amp;ouml;gu, menningu, verkun og &amp;uacute;tv&amp;ouml;tnun saltfisks. Jafnframt um &amp;thorn;ekkingu og vi&amp;eth;horf neytenda til saltfisks og neyslu hans &amp;aacute; &amp;Iacute;slandi. Skynr&amp;aelig;nir eiginleikar saltfisks voru kynntir og fundargestir fengu t&amp;aelig;kif&amp;aelig;ri til a&amp;eth; smakka og bera saman tv&amp;aelig;r ger&amp;eth;ir saltfisks og tv&amp;aelig;r ger&amp;eth;ir af s&amp;ouml;ltu&amp;eth;um fiski. &amp;THORN;&amp;aacute; kynntu matrei&amp;eth;slunemar MK hugmyndir s&amp;iacute;nar &amp;aacute; bakvi&amp;eth; saltfiskr&amp;eacute;tti, sem voru reiddir &amp;aacute; bor&amp;eth;. A&amp;eth; &amp;thorn;v&amp;iacute; loknu var unni&amp;eth; &amp;iacute; &amp;thorn;remur h&amp;oacute;pum sem hver um sig r&amp;aelig;ddi eftirfarandi efni: &amp;ldquo;Hva&amp;eth; er saltfiskur- m&amp;aacute; kalla salta&amp;eth;an fisk saltfisk?&amp;rdquo;, &amp;ldquo;Hvernig n&amp;aacute;um vi&amp;eth; til unga f&amp;oacute;lksins?&amp;rdquo; og &amp;ldquo;Hvernig er h&amp;aelig;gt a&amp;eth; auka v&amp;ouml;ruframbo&amp;eth;i&amp;eth;?&amp;rdquo;.&lt;/p&gt;

&lt;p&gt;Ni&amp;eth;urst&amp;ouml;&amp;eth;ur vinnustofunnar s&amp;yacute;ndu a&amp;eth; mikilv&amp;aelig;gt er a&amp;eth; greina &amp;aacute; milli &amp;thorn;ess sem sannarlega telst saltfiskur annars vegar og salta&amp;eth;s fisks hins vegar. Salta&amp;eth;ur fiskur, yfirleitt l&amp;eacute;ttsalta&amp;eth;ur e&amp;eth;a n&amp;aelig;tursalta&amp;eth;ur, hefur ekki s&amp;ouml;mu einkenni og saltfiskur, sem er fiskur fullverka&amp;eth;ur me&amp;eth; salti og saltp&amp;aelig;kli og svo &amp;thorn;urrsalta&amp;eth;ur jafnvel vikum saman, sem eftir &amp;uacute;tv&amp;ouml;tnun gefur &amp;thorn;essari v&amp;ouml;ru einstaka eiginleika &amp;aacute; bor&amp;eth; vi&amp;eth; einkennandi verkunarbrag&amp;eth; og stinna &amp;aacute;fer&amp;eth;. Svo vir&amp;eth;ist sem &amp;thorn;a&amp;eth; s&amp;eacute;u til sta&amp;eth;ar endalaus t&amp;aelig;kif&amp;aelig;ri og s&amp;oacute;knarf&amp;aelig;ri fyrir saltfiskinn. Vi&amp;eth; &amp;thorn;urfum hins vegar a&amp;eth; grei&amp;eth;a betur lei&amp;eth; saltfisksins &amp;aacute; &amp;iacute;slenskan marka&amp;eth;. Saltfiskur &amp;aelig;tti &amp;iacute; raun a&amp;eth; vera okkur &amp;Iacute;slendingum, &amp;aacute; pari vi&amp;eth; &amp;thorn;a&amp;eth; sem Parmaskinka er &amp;Iacute;t&amp;ouml;lum, hi&amp;eth; minnsta. Til a&amp;eth; efla &amp;thorn;ekkingu, vir&amp;eth;ingu og neyslu &amp;aacute; saltfiski &amp;thorn;arf a&amp;eth; kynna hann betur og gera hann s&amp;yacute;nilegri, ekki s&amp;iacute;st me&amp;eth;al yngri aldursh&amp;oacute;pa. &amp;THORN;a&amp;eth; sem hindrar matrei&amp;eth;sluf&amp;oacute;lk og framlei&amp;eth;endur afur&amp;eth;a er a&amp;eth; oft er erfitt a&amp;eth; n&amp;aacute;lgast fullverka&amp;eth;an, r&amp;eacute;tt &amp;uacute;tvatna&amp;eth;an saltfisk innanlands. Vanda &amp;thorn;arf til &amp;uacute;tv&amp;ouml;tnunar, en oft er ekki til sta&amp;eth;ar a&amp;eth;sta&amp;eth;a, t&amp;iacute;mi e&amp;eth;a &amp;thorn;ekking. Vi&amp;eth; &amp;thorn;urfum a&amp;eth; n&amp;aacute; til yngri neytenda og b&amp;aelig;ta or&amp;eth;spor saltfisksins almennt. Heiti&amp;eth; saltfiskur er ekki mj&amp;ouml;g heppilegt, &amp;thorn;ar sem &amp;thorn;a&amp;eth; hefur tilv&amp;iacute;sun &amp;iacute; saltan fisk og hefur neikv&amp;aelig;&amp;eth;a &amp;iacute;mynd vegna tengingar vi&amp;eth; annars flokks fisk. &amp;THORN;&amp;aacute; &amp;aacute; &amp;uacute;tvatna&amp;eth;ur saltfiskur ekki a&amp;eth; vera of saltur. Ef til vill &amp;aelig;tti fullverka&amp;eth;ur, &amp;uacute;tvatna&amp;eth;ur saltfiskur a&amp;eth; kallast eitthva&amp;eth; anna&amp;eth; en saltfiskur.&lt;/p&gt;


&lt;p&gt;To strengthen the position of salt-cured fish, with its long tradition, history and connection to Nordic livelihoods, it is important to strengthen the entire value chain, from producers and retailers to chefs and consumers. The aim of the project &amp;quot;Trendy-cod&amp;quot; is to develop new or improved prepared dishes based on traditional salt cured fish, and 16 participants from Iceland, Norway and the Faroe Islands take part in the project. The group consists of experts in processing and quality, cooking, food production, communication and the tourist industry.&lt;/p&gt;

&lt;p&gt;This report describes the results of the workshop &amp;quot;What is salt-cured fish?&amp;quot; held in the facilities of MK (culinary division of the high school in Kopavogur), September 28th, in collaboration of Mat&amp;iacute;s, MK, Gr&amp;iacute;mur Kokkur, the Chefs Club and the Association of Icelandic salt-cured fish producers. The goal of the workshop was to share knowledge and identify means to strengthen the position of salt-cured fish in the domestic market. About 40 people attended the workshop. Short presentations were given on the history, culture, process and desalting of salt-cured fish, and consumer knowledge and attitudes towards salt-cured fish and its consumption in Iceland. The sensory properties of salt-cured and salted fish were presented, and attendees had the opportunity to taste and compare two types of salt-cured fish and two types of salted fish. Culinary students presented their ideas behind salt-cured fish dishes, which were served for tasting. Group discussions covered the following topics: &amp;quot;What is salt-cured fish?&amp;quot;, &amp;quot;How do we reach young people?&amp;quot; and &amp;quot;How can the product range be increased?&amp;quot;.&lt;/p&gt;

&lt;p&gt;The workshop results showed that it is important to distinguish between what is truly salt-cured fish on one hand and salted fish on the other. Salted fish does not have the same characteristics as salt-cured fish, which after desalting gives the product unique properties such as a characteristic cured flavour and firm texture. There are endless opportunities for salt-cured fish. However, we need to better pave the way of salt-cured fish to the Icelandic market. Salt-cured fish deserves more respect as a food. To promote knowledge, respect, and consumption of salt-cured fish, it needs to be better promoted and made more visible, not least among younger age groups. What often hinders chefs and producers is lack of availability of fully salt-cured fish and let alone desalted fish. Desalting requires time and care, and often facilities, time or knowledge are lacking. We need to reach young consumers and improve the reputation of salt-cured fish in general. The name &amp;ldquo;Saltfiskur&amp;rdquo; (e. salted fish) is today used for different products of salted, fully salt-cured, and desalted fish, is not very appropriate, as it has a reference to salted fish, and has a negative image due to its association with other types of fish than fully salt-cured fish. Desalted fish should not be too salty. Perhaps, fully salt-cured fish that has been desalted, should be named something else in the Icelandic language.&lt;/p&gt;</description>
    <description descriptionType="Other">Styrktaraðilar/Funding: AG Fisk (Arbejdsgruppen for Fiskerisamarbejdet), NORA</description>
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