We offer Dried Haddock all throughout the year.
Haddock is caught all around Iceland and at depths of 10 — 200 m, with ideal ocean temperatures of 4°C — 7°C. The largest fishing areas are around the Westfjords, south eastern, and south western coasts. Haddock tends to be found around soft bottoms and not rocky areas.
Dried fish kept Icelanders alive for centuries, and replaced the need for bread that other nations depended on. Icelanders would eat it with butter, which would be preserved in milk acid. Today, they still regard this as a delicacy that goes well with beer, white wine, or the hard liquor: Svartidauði, meaning “Black Death”.
Our dried Haddock has a protein content of over 80%, meaning that one serving of 70 grams provides you with 57 grams of protein. It is widely agreed upon that a person should consume at least 0.8 grams of protein per kg of body mass per day. A 190 lb person should consume at least 70 grams of protein per day, and a single pack of Skrímsli Harðfiskur fulfills the bodies daily need of protein. Getting enough of the essential amino acids requires a very diversified diet since individual foods scarcely have sufficient levels of each. Skrímsli Harðfiskur has protein that is rich in many different amino acids, and has large quantities of the amino acids Lysine, methionine, tryptophan, and threonine, in particular, which people don’t consume enough of.
Haddock likes eating bottom dwellers such as smaller fish and sand eels, as well as Amphipods and Capelin.
Fisheries management in Iceland is based on extensive research on the fish stocks and the marine ecosystem. The cornerstone of Icelandic Fisheries management is its catch limitation system. Management is also supported by other measures such as area restrictions, fishing gear restrictions, and the use of closed areas to conserve important vulnerable habitats. Our Haddock is Oceanwise recommended and carries the Oceanwise Logo.
As a family company with deep roots in the fishing villages of Iceland, Salties Imports chooses its fishermen and producers carefully to make sure the product is of the highest quality and freshness. Most are independent fishermen in Iceland who fish on small boats.