Mackerel Fishing off to a Good Start Skip to content

Mackerel Fishing off to a Good Start

“Now, the mackerel is getting fatter, which means that it is more suitable for human consumption. When it has become too fat, however, the production will become more difficult and it will go straight to rendering,” Sigurgeir B. Kristgeirsson, manager of Vinnslustödin, a fish processing plant in the Westman Islands, told mbl.is.


Westman Islands. Photo: IPA.

Mackerel fishing has begun in selected areas of east and south Iceland and according to Kristgeirsson, it is proceeding very well.

This is the second year that Vinnslustödin has processed mackerel for human consumption.

Mackerel began entering Iceland’s jurisdiction with full force three years ago, and it is assumed that this year even more will be processed than before.

Kristgeirsson told Morgunbladid that the fat percentage of the fish determines whether it is suitable for human consumption. Mackerel sold for human consumption is much more valuable than mackerel intended for the production of fishmeal.

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