ICELAND

WHY ICELAND

You cannot find a country in Europe, and maybe in the whole world, more connected to the ocean and fishing. Fish has always been a groundstone of Icelandic culture, and fishing has always been a key part of Icelandic economy. After almost depleting the fish supply in the late 70´s, Iceland is now a leader in sustainable fishing, and tries to show the way to others. Strict quotas, crystal clear environment and for generations proved know-how – that is what makes Iceland unique. Let us prove to You, that the fish from Iceland are the best available on the market.

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Arctic Salmon

In harmony with nature and as sustainably as possible, Arctic Salmon is raised from eggs to healthy, full-grown and high quality products. Nature is replicated as closely as possible, resulting in a healthier and more resilient stock.

The most sought-after fishes for its pronounced flavour, fine flesh and simple preparation, Arctic Salmon is rich in Omega-3 fatty acids and other vital nutrients.

Icelandic Cod

Icelandic Cod is easily the most important fish in Icelandic waters. This fish is a real treat, with a fresh colour, mild but distinct flavour, and moderately firm flesh with large white flakes. Icelandic Cod is caught throughout the year, with the most being caught during March and October.

The Icelandic Cod fishery was certified in 2010 to the FAO-based Iceland Responsible Fisheries Management Certification Programme. The certification confirms responsible fisheries management and good treatment of marine resources.

Icelandic Redfish

Icelandic Redfish is a bright red-orange skinned arctic rockfish. They are caught throughout the year, and once the fish are on board, they are either frozen or put on ice to keep the product fresh and the quality high.

Thanks to its diet, Icelandic Redfish has a wonderful texture and rich flavour, which is able to be paired with anything from light Mediterranean herbs to fresh ground spices. This is a versatile fish that remains moist and delicate after cooking.

Arctic Charr

Arctic Charr is bred on small farms in crystal-clear waters emanating from the core of Iceland. Charr meat is pale orange, firmer and less fatty than salmon, and often smoked or pickled in Iceland the Gravlax way.

The Icelandic Arctic Charr is a high quality fish product kept and reared in land based farms under excellent conditions. Taste for yourself this northernmost fresh water fish in the world.

Monkfish

Monkfish is a predatory fish brown in colour, characterised by its broad head that makes up 2/3 of its total weight. It feeds on rays, eels and other fish species. The skin of the monkfish cannot be eaten, but once properly cleaned, it reveals a beautiful white fillet.

The fish has a firm white meat with a soft, sweet taste that reminds more of lobster than fish. This fillet is much valued for its fine and solid consistency.

Icelandic Saithe

Icelandic Saithe is sometimes called Atlantic Pollock. It has the same torpedo shaped body and sweet taste. Compared to Cod, Saithe is generally smaller and is a more plentiful fish. It has a slightly darker meat when raw that becomes bright white once cooked.

This is a wonderful fish. It has a light and delicate flavor with a solid flake that fits well with tastes from around the globe. It can be used in fillet form or made into chowders, fish cakes or tacos.