My name is Pall Gunnar Palsson, I am a food scientist and the owner of this website.
In the spring of 1981, I graduated in food science from the University of Iceland. Since then I have worked in all kinds of jobs related to the processing of marine products such as canning and freezing seafood, fresh fish, herring and capelin processing, thawing seafood, product development, production management, quality management, sales and marketing, research, creating educational materials and much more.
When I worked at Matís before I retired few years ago, I prepared some educational material related to the production of seafood. This material is on my website as well as some new hopefully informative blogposts.
The aim of all this is to write about the processing and utilization of seafood products in an informative and hopefully interesting way.
The content of my website is in Icelandic but here you can find all my handbooks:
Bacalao (salted fish), Dried fish, Canning, Fresh fish, HACCP, Seafood production, Freezing and thawing of seafood, Herring production and How to produce excellent salted cod.
You can also find a dictionary where I explain the definition of different categories of seafood products.
The content is mainly seafood related information and if you want to get in touch the best way is through facebook: https://www.facebook.com/fiskurogkaffi