From Sea To Plate The inner workings of Iceland's seafood industry Skip to content

From Sea To Plate

The inner workings of the world's most sustainable fishing industry

Words by
KT Browne

Photography by
Golli

It’s 10.00 am in Iceland. The sun is hanging low in a technicoloured sky. Siggi, a fisherman, is preparing his small, private fishing boat for the day’s task. At 11.00 am, he departs into the open waters. While he’s at sea, while the waves bob against his salt-worn vessel and the wind shifts north, then west, then east; and while thousands of cod surge beneath the current, an online auction begins.
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It’s 10.00 am in Iceland. The sun is hanging low in a technicoloured sky. Siggi, a fisherman, is preparing his small, private fishing boat for the day’s task. At 11.00 am, he departs into the open waters. While he’s at sea, while the waves bob against his salt-worn vessel and the wind shifts north, then west, then east; and while thousands of cod surge beneath the current, an online auction begins.
This content is only visible under subscription. Subscribe here or log in.

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