5th – 14th of September
The objective of the Bacalao week in Iceland is to introduce the endless possibilities, the quality and the interesting history of salt-cured cod to Icelandic and foreign visitors.
Salt-curing of cod is an ancient storage method. Today, salt-curing is
not merely a storage method, but a method of producing high quality products of specific characteristics. The export of fully salted fish products is among the most valuable export products from Iceland.
The 4th of September to 15th of September 2019 will be dedicated to salt-cured cod in Iceland, a so-called “Saltfiskvika”, – the week of salted cod.
The objective is to introduce the
endless possibilities, the quality and the interesting history of salt-cured
cod to Icelandic and foreign visitors. To achieve this goal, the intention is
to advertise and offer a variety of desalted cod dishes in different
restaurants in Iceland.
Each participating restaurant offers its own signature dish of desalted cod during “Saltfiskvika” and these dishes are advertised (with price) together with the restaurant logo and location. Customers ordering the signature dish are encouraged to post a picture of the dish on Instagram #saltfiskvika, to earn the chance of winning a trip to Barcelona.
The campaign is organized by Matís, in collaboration with Klúbbur Matreiðslumeistara (the Club of chefs), Promote Iceland and Íslenskir Saltfiskframleiðendur (ÍSF, Icelandic Saltfish Producers).
Logi Brynjarsson, chef at Hafið Fiskverslun, firstname.lastname@example.org
Eva Margrét Jónudóttir, specialist at Matís, email@example.com
Björgvin Þór Björgvinsson, project manager at Íslandsstofa, firstname.lastname@example.org