Matís and Vinnslustöðin have forged a fruitful collaboration on the Sjávarsalt project, an initiative that explores the potential of a by-product—brine—generated by equipment designed to produce fresh water from seawater. Since last summer, these two organizations have been diligently working together, motivated by an innovation grant from the Lóu fund awarded in 2024. Their common goal is to pioneer sustainable and innovative methods in salted fish production.
The genesis of this project can be traced back to a critical moment several years ago when a fresh water pipeline to the Vestmannaeyjar islands sustained significant damage. In response, VSV turned to Hatenboer-water, a Dutch company, to acquire desalination equipment to secure a reliable supply of fresh water for the islands. However, this process yields a by-product—brine—that has remained underutilized until now.
Reducing Dependence on Imported Salt
Within the framework of the Sea Salt project, researchers are investigating whether this brine can serve as the initial step in fish processing, specifically for brining fish. Traditionally, this process involves a blend of fresh water and imported salt. By substituting the brine from the desalination plant for both fresh water and imported salt in the early stage, there’s potential to significantly decrease reliance on imported salt. An integral part of the investigation also assesses the impact of brine on the quality of the salted fish.
At its core, this project seeks to maximize the use of raw materials and promote recycling within fish processing, all while minimizing reliance on imported salt. If the trials prove successful, it could pave the way for a new processing model, elevating more environmentally sustainable practices in the fishing industry. Early test results have been encouraging, indicating no adverse effects on fish quality, suggesting that the production process may indeed become both more sustainable and cost-effective.
