Seasonal variation on the properties of whiting

The aim of the project is to study seasonal variation in quality- and processing properties of whiting (Marlangius merlangus). Haddock will be used as a reference group.  Currently there is no information available on seasonal variation in quality and processing properties of whiting.  The knowledge which will arise in this project will be important for Whiting fishermen and will lead to easier management of the ongoing process to maximize product quality, according to different seasons.

Whiting (Marlangius merlangus) is currently not considered to be as important as cod, haddock and saithe, but is generally considered to have good eating qualities. Storing raw materials and high efficiency are two of the main requisites for the Icelandic fishing industry to be able to create maximum value from the limited resources which the fishing resources are.

Project manager

• Ásbjörn Jónsson
  Project Manager
  Tel.: 422 5017

Research field

• Value Chain, Processing and Aquaculture