Norwegian researchers are looking to 1000-year-old refrigeration techniques employed by the Vikings in a bid to save the food industry millions of dollars a year.
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The Vikings spent months onboard longboats, and would take with them water from peat moss bogs because it stayed fresh. Food would also be preserved by Scandinavian fishermen with the help of peat moss.
Now professor emeritus Norwegian University of Science and Technology, Dr. Terence Painter, believes that the same techniques still work, and could save food companies millions of dollars in transportation and technological refrigeration fixes.
“Deep freezing and quick filleting are the best way to preserve fish,” acknowledged Painter: “But it is also darned expensive.”
Burying in peat moss or treating with moss extract, can also help fish stay fresh, he said. This is a cheaper alternative that could help expand the market for Norwegian fish by cutting costs.
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