The purpose of the project is to improve the competitive position and increase the export value of salted cod products from Iceland. The aim is to draw attention to the Icelandic origins and the uniqueness associated with its quality, purity, sustainability and strong traditions. In this way, the reputation and image of Icelandic salted fish can be further strengthened in the minds of current buyers and new consumers.

Since 2015, co-operation has been developed with culinary schools in southern Europe, and Icelandic salted fish has thus been introduced to aspiring chefs in each country, with the help of each country’s master chefs. There have also been presentations, cooking competitions and visits to Iceland in connection with the collaboration.

Bacalao de Islandia has sought to work with parties who are interested in introducing Icelandic origins to their customers in their markets. An example of this is Ruta del Bacalao in Barcelona, where Icelandic salted fish is paired with DAMM Inedit beer in restaurants around Easter time.

We also work closely with chefs who have been involved in presentations for the project in various venues over the years, and they have also suggested recipes that are useful for those who want to continue experimenting with home cooking.