Iceland: method found to increase fresh fish shelf life by 50% Published: 14 June, 2006
THE Icelandic Fisheries Laboratories have, in co-operation with a group of companies, been working on methods to increase the shelf life of fresh fish products and has now come up with a way of increasing shelf life by as much as 50% to 12 to 15 days, according to interseafood.com.
Extended shelf life offers many possibilities for exports of fresh products by sea instead of by air, reducing transport costs considerably.
Sigurjón Arason of the Fisheries Laboratories reportedly said that 30 to 40% of fresh, processed fish is exported by sea, but the extended shelf life means that this could be increased to 50%. The bulk of these products go to markets in Europe, in particular to England and France, as well as the to the US by air.
He commented that while air transport of fresh fish will continue, especially over long distances, he was reportedly convinced that this will lead to increased fish exports by sea.
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