Icelandic Cod liver

The Icelandic cod is famous for being one of the best in the world. That’s because it’s bigger than average, has clear white fish meat and is nice and firm. In the Netherlands we mostly eat the fillets, often deep fried nuggets as ‘kibbeling’ or breaded fish called ‘lekkerbek’, but because you can use every part of this fish, you can go all out with it in the kitchen. Cod liver for example is a true delicacy!

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Origin

Patreksfjörður is a small fishing village with 650 inhabitants. The cliffs east of the village, Látrabjarg, is known for its colonies of auks, puffins and other sea birds. A little further out is Bjargtangar, the most western point of Iceland and Europe.

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Fish with a story

Cod fisherman Thorsteinn ships out about 200 days a year. That’s why leisure time with his family is of extra value to him: ‘I love seeing that my son is also interested in fishing and enjoys it as much as I do. I hope that through him I can pass on cod fishing to future generations.’

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Fishing method

The cod fishermen in Iceland make use of longline fishing. They throw a long, thin cable with small sidelines with hooks and bait from the back of their boat.

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The risky part of this method is that other animals than cod can get caught in the lines. MSC-certified longline fisheries prevent this by making the lines heavier, by using so-called scarecrow-lines to keep sea birds away and/or by only fishing at set times. This way they prevent interaction with other animals.

Straight from the ocean

At Fish Tales we want you to know what the origin is of your fish and what has happened between the catch and your frying pan. We believe that a fully transparent chain makes it easier to choose for fair products - and to enjoy your fish totally guilt-free.

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