SafeSalt: Quality control of bacalo salt

The main objective of the project is to develop a rapid method kit to evaluate the quality of salt used in production of salted fish, in order to reduce the risk of yellow discoloration. The kit will evaluate occurrence of different metals in the imported salt used in the salted fish industry in Iceland. The results of the projects will help salt fish producers in Iceland to quickly detect the presence of the metals in the salt, and therefore increase the quality of salted fish products as well as reduce risk of financial loss caused by yellow discoloration of salted fish filets.

Project manager

• Hrönn Ólína Jörundsdóttir
  Project Manager
  Tel.: 422 5112

Research field

• Food Safety, Environment and Genetics