Breiðdalsvík, Iceland

Welcome to Breiðdalsvík

none provided
none provided
    Elis Petur
  • Longline fishing
  • Partner since 2025
  • Breiðdalsvík, Iceland
bg
none provided
Cod
- step 1 -Breiðdalsvík – village of the sea

In this small Icelandic fishing village, everything revolves around cod. Back in the ‘80s and ‘90s, many fishers left the area—but now, Elis and his crew are bringing the tradition back. Here, the community lives from and with the ocean, in search of Iceland’s pride: wild cod.

none provided
- step 2 -Catching cod with longlines

Elis uses longlines—long ropes with baited hooks, each one holding a piece of herring. The lines sink to the ocean floor, and then it’s a waiting game. As soon as there’s a catch, Elis hauls the cod on board and straight onto ice, keeping the quality as fresh as it gets.

none provided
- step 3 -From sea to fillet

After the catch, the cod goes straight to Elis’s small factory in Breiðdalsvík. Here, each fish is cleaned by hand. Sales move fast—by the time Elis docks his boat, the buyer is already waiting. Once cleaned, the cod is shipped out immediately. That’s how freshness is guaranteed!

none provided
bg
bg
Elis grew up in Breiðdalsvík and has been fishing his whole life—just like his father before him.

He returned to his hometown to create jobs and keep traditional fishing alive. For him, fishing isn’t just a job—it’s a challenge. The ocean is unpredictable, and no two days are the same. “Fishing is like hunting at sea. Sometimes the ocean gives, sometimes it doesn’t—that’s the challenge I take on every single day.

none provided
none provided
none provided
none provided
Cod filetsProducts
bg
none provided
Cod fillet on skin
All products
Frequently asked questions
  • Our cod comes straight from the cold, clear waters near Breiddalsvik in Iceland. Elis and his crew catch the fish by hand and immediately store it on ice before shipping it directly to the Netherlands. No freezer involved! There, the fish is filleted, and only the very best part – the fillet – ends up in our packaging. That’s what we call truly fresh.

  • Absolutely! The skin turns wonderfully crispy when cooked the right way. Pan-fry it skin-side down or roast it in the oven with the skin facing up – both are great options. Trust us, it adds an extra burst of flavor. Need ideas? Check out our recipe page!

  • Our cod comes from an MSC-certified fishery, meaning no overfishing, no damage to the ecosystem, and full compliance with regulations. Elis uses longlines, one of the most responsible fishing methods. Everything he catches gets used – nothing is thrown back. And the cod stocks in Iceland? They’re in good shape! Fishers and scientists closely monitor how much is caught and how much remains in the sea. That way, the population stays healthy – now and in the future!

  • Nope, better not. Because it’s wild-caught fish, it should always be cooked thoroughly. Heat is the only way to eliminate any potential parasites. Whether you’re baking or pan-frying, make sure it’s hot all the way through before digging in.

bg
Other fisheriesCheck these out:
none provided
none provided
Simon Bryant

Octopus

none provided
none provided
Thorsteinn Olafsson

Kabeljauw

none provided
none provided
David Pascoe

Sardines

none provided
none provided
Jacco Schot

Zeeland mussels

none provided
none provided
Alf-Gøran Knutsen

Atlantic salmon

none provided
none provided
Ahmed Zaheer

skipjack tuna

none provided
none provided
Valerie

Albacore tuna

none provided
none provided
Oskar Etxebeste Larruskain

Albacore tuna

none provided
none provided
Emilio Irigoien

Anchovy

none provided
none provided
Glein Stein

skipjack tuna

none provided
none provided
Elvis Daniel Macaya Mendez

Jack Mackerel

none provided
none provided
Brian Chase

Wild sockeye zalm