Icelandic salt fish is
exceptional, and Icelanders have been producing it since the 18th
century, for discerning consumers in southern Europe and elsewhere.
We supply premium
wet-salted fish, splitted or in fillets, ready for distribution to
the customer and also ready-to-use light-salted frozen fish (IQF),
requiring no soaking
Our fresh fish of the highest quality available.
We use only raw materials from our own longliners, and the catch is
processed immediately after landing. Within 48 hours of being caught,
this premium product can be a delicious dish in the finest of
restaurants, or on a satisfied family's dinner table.
Stringent quality control at every stage of
production guarantees the consumer firm, juicy, white and
exceptionally tasty fish which any restaurant would be proud to
include on its menu.
Our mackerel is caught
by small handline boats that land their catches daily from July to
September. The mackerel is frozen whole (IQF) as soon as it is
landed, so it is as fresh as it can possibly be.
Icelandic lumpfish roe
is exceptionally firm and tasty, so it is very suitable for the
production of top-quality caviar. From May to August, sustainable
fishing is practised by small boats that supply Fiskkaup daily with
fresh raw materials from which the delicate roe is worked. Fiskkaup
is one of the largest exporters of Icelandic lumpfish and lumpfish