FROZEN’ FISH LEAVES ‘FRESH’ OUT IN THE COLD

08 June 2009
FROZEN fish deserves the same reputation for quality and nutrition as frozen peas, according to repeated
taste test by FASFA (Frozen at Sea Fillet Association).
Regularly, FASFA conducts blind taste tests judged by catering and fast food peers and every year frozen at
sea fillets comes out on top.
The most recent taste test was carried out at the prestigious Fast Food Fair at Donington. Frozen at sea
fillets were the runaway winners 15-to-one compared to ‘fresh’ product.
Tim Cartwright-Taylor, chairman of FASFA, says: “It’s generally accepted that you cannot get much better
than frozen peas when it comes to taste and quality but frozen fish struggles to gain the same kudos as its
‘fresh’ counterpart.
“Regularly, we test a random audience of industry professionals and every year frozen fish gets the thumbs
up for taste and quality. When the fish is caught it is cleaned, filleted and frozen on the trawlers within four
hours, which ‘locks-in’ the freshness to guarantee a beautiful taste when it reaches the plate.” FASFA

 

Products

The products of the Icelandic seafood industry are an interesting mixture of the traditional and the modern seafood menu worldwide. Traditional seafood includes salted and cured products for markets that value them highly for everyday life and celebrations alike, while quick frozen and fresh seafood provide the freshness that consumers desire as part of a healthy and tasty diet.

Whether traditional or modern, the Icelandic seafood products are always made by the application of the latest processing technology and proper attention to quality. Modern markets for seafood demand nothing less.

Quality

Scientific research shows quite clearly that the Icelandic fishing grounds are virtually free from pollution and that Icelandic seafood is wholesome and nutritious. This is due to the country's remoteness from industrial nations, its small population and occupational structure. No country, however, is an island when it comes to ocean pollution, and industrial waste from different parts of the globe can gradually spoil the fishing grounds.

Iceland is volcanic in nature and situated on the mid-Atlantic ridge. It is surrounded by the North Atlantic Ocean and bordering on the Arctic and temperate areas as defined by oceanographic and climatic criteria. Iceland is also surrounded by strong atmospheric and oceanic currents which have a fundamental influence on its marine environment. A close watch on the whole area is therefore important for safeguarding the cleanliness of Icelandic waters and, consequently, the wholesomeness of Icelandic seafood products.

Monitoring of the North Atlantic Ocean and the Arctic environment is under the auspices of international programmes and Icelandic seafood has also been studied extensively by Icelandic scientists.

Quality assurance

Fish handling and processing is controlled by Law No 55/1998 on the handling, processing and distribution of seafood and Law No 54/1992 on the processing of all catch on-board fishing vessels. A number of regulations issued by the Ministry of Fisheries also relate to quality assurance and product safety, most notably regulations No 233/1999 on the safe handling, processing and distribution of seafood and regulation No 558/1997 on in-house quality control during processing. These acts and regulations are only available in the Icelandic language.

Quality of seafood is based on many attributes. Details of workmanship are built into specifications between processors and their customers but basic requirements relate to raw material quality, safety, hygiene and identity. These requirements must not be compromised by any processor since this would be a breach of Iceland's national and international commitments and would jeopardise the value and good name of Icelandic products on the international market.

It is the function of MAST to ensure that the basic quality of Icelandic seafood is upheld by ensuring compliance with laws and regulations relating to the proper and safe handling of seafood. This

Every land based plant and on-board processor must hold a valid processing license. The licenses are issued by MAST on the basis of certain requirements: The health and safety authorities must have approved the premises, the processor must have completed a contract with an Inspection Body, MAST must have approved the premises for seafood production and the processor must have in his employment qualified personnel for in-house quality management. Every approved processor is identified by his license number, including export documents for some markets.

Law No 55/1998 - On the handling, processing and distribution of seafood.

The stated general intent of this Act is to ensure that consumers of Icelandic seafood receive products that are wholesome, in line with quality requirements, processed under satisfactory conditions of hygiene and labelled and declared in a satisfactory manner.

MAST is responsible for co-operation with regulatory bodies and official inspection agencies in countries importing Icelandic seafood and for issuing various certificates for seafood in line with official requirements in the importing countries. The certificates establish that the products have been processed, stored and transported under conditions fulfilling official requirements in the importing countries. The certificates include:

* Confirmation that products for the U.S. market have been processed in accordance with quality management by the system of Hazards Analysis of Critical Control Points (HACCP),
* Health Certificate for imports to the European Union,
*Certificate of inspection for exports to other countries,
* Animal health certificate for fishmeal exports.

MAST is also responsible for the quality control of fishery products imported from countries outside the European Economic Area. Accordingly, the Icelandic authorities have established border control ports to carry out this regulatory function.

Healthy seafood

All around the world, fresh seafood has been highly regarded for its health benefits. Fish and fish products are a source of many essential nutrients (protein, fat). There are many positive factors that should encourage increased consumption of seafood: it is both good-tasting and healthy food. Fish products are practically made-to-order for modern recommendations on a nutritious diet. The reason for this is that fish products are rich in protein and nutrients. Seafood’s are generally low in fat and the fat that it contains is high in omega-3 fatty acids, which has been shown to have positive health effects and suggested to protect against cardiovascular disease. Active research is ongoing in Europe and USA with clinical trials regarding the variety of effects on health such as: Cancer, Arthritis, and Attention Deficit/Hyperactivity Disorder in children and even developing of the brain in unborn children. In general nutritionist recommend that one serving of fish two or three times per week is the optimal for the population in general. Research has shown that the benefits of eating fresh fish well outweigh the risk of environmental contaminants like heavy metals (e.g. mercury and arsenic) and persistent organic pollutants which are well known to occur in seafood.

Ministry of Fisheries and Agriculture