VSV – THE HEARTBEAT OF VESTMANNAEYJAR

VSV – The Heartbeat of Vestmannaeyjar. Fish Focus’ latest feature follows our trip to the Icelandic archipelago, Vestmannaeyjar.

When we stepped onto Heimaey, the main island of Vestmannaeyjar, it didn’t take long to see how much life here is shaped by the sea. Fishing boats line the harbour, the air carries the smell of salt and fresh catch and at the centre of it all stands VSV (Vinnslustöðin hf.), a company that has grown hand in hand with the community for nearly eighty years.

VSV was our first visit in  Heimaey and where we met up with Sverrir Haraldsson, Groundfish Division Director at Vinnslustöðin hf. / VSV Iceland.

Sverrir told us about the company’s history and its operations in Heimaey. We put on protective clothing and he took us into VSV’s processing facility, where we saw cod being cleaned and prepared for salting.

“VSV’s cod salting operation combines time-honoured techniques with modern technology to ensure high-quality salted fish – one of Iceland’s most valued exports.” said Sverrir

“Freshly caught cod is carefully split to remove the backbone, layered with salt and left to cure under controlled conditions, developing its distinctive flavour and firm texture over several weeks. This process not only preserves the fish but also reflects Iceland’s deep connection to sustainable fishing and the global market for premium salted cod, particularly in Southern Europe and the Caribbean.”

VSV’s groundfish trawler, ‘Breki VE-61’

A visit to one of VSV’s groundfish trawlers, ‘Breki VE-61’ was next. After visiting the bridge, we went down to the on-board processing area. Some of the catch is processed directly on the trawlers. Fish can be gutted, sorted and washed and the catch is kept at ~0°C, before being landed for further processing.

From Fishermen’s Dream to Island Powerhouse

VSV’s story begins on the very last day of 1946. On that winter day, 105 local fishermen joined forces, pooling their trust, hard work and ambition to create a cooperative company. What started as a bold idea among islanders became one of Iceland’s most important seafood operations.

Today, VSV still stays true to those roots – catching, processing and exporting fish – but on a scale the founders could hardly have imagined.

What They Catch, What They Share

The company works with both groundfish (cod, haddock, redfish, saithe) and pelagic species (herring, blue whiting, mackerel, capelin and roe). Beyond that, VSV has partnered with specialists to bring Icelandic flavours to more tables:

• Cod liver delicacies through Idunn Seafoods.
• Restaurant-quality frozen fish through Wild Nordic Fish.
• Value added products from Marholmar, such as masago sushi toppings and Tarama cod roe paste.

Each product carries the same hallmark: freshness, traceability and pride in quality.

Life Close to the Sea

Location is VSV’s greatest advantage. From Heimaey, fishing grounds are just minutes away, meaning fish can be landed and processed almost immediately after being caught. This keeps the seafood fresher, reduces transport and lowers environmental impact.

The company runs its own fleet, designed to endure the wild seas and sudden weather changes around the Westman Islands. For locals, these vessels aren’t just tools of trade, they’re symbols of resilience and survival in one of the North Atlantic’s harshest environments.

The People Behind the Name

With about 300 year-round employees and more during the busy seasons, VSV is one of Vestmannaeyjar’s largest employers. In fact, roughly 7% of the island’s residents work for the company. Generations of families have found their livelihood here, making VSV not just a workplace, but a cornerstone of community life.

Sustainability in Action

Long before ‘green’ became a buzzword, VSV was finding ways to work in harmony with its environment:

• Certified by Iceland Responsible Fisheries, ensuring resources are harvested responsibly.
• Using HACCP systems to guarantee food safety and quality.
• Turning waste heat into opportunity: since 2002, excess energy from operations has been used to heat VSV’s own facilities. By 2003, the company was supplying hot water to island homes, at times enough for half of all households. This cut oil use, lowered emissions and turned the company into an unlikely energy provider for the community.

Weathering Storms, Both Natural and Economic

The island knows hardship. In 1973, the eruption of Eldfell forced almost the entire population to evacuate, burying homes and damaging industry buildings under ash and lava. For VSV, it was a test of endurance. The company, like the community, had to rebuild from the ground up and did so, stronger than before.

Growth and New Horizons

In recent years, VSV has expanded its reach:

• Opening sales offices in Europe, Asia and America over the past 10 years.
• Acquiring other fishing and processing companies for growth and development.
• Modernising processing facilities and equipment for better quality and efficiency.

At the same time, the company celebrates strong catches, such as over 18.000tonnes of herring in a single season, reminding everyone that the sea remains generous when treated with care.

More Than a Company

VSV is more than an employer or a processor of fish. It’s part of Vestmannaeyjar’s identity, proof that a small island community can thrive by working with nature, not against it. From the fishermen who founded it in 1946, to the engineers, deckhands, processors and packers who keep it running today, VSV embodies resilience, responsibility and the spirit of the sea.

A big thanks to Sverrir for taking the time to give us a tour of VSV’s facilities and the trawler. It was great to see behind the scenes of such an interesting company.

We will be posting an article every day, covering this amazing trip and showcasing the Icelandic Seafood industry, cutting edge aquaculture, Icelandic heritage and the hospitality of the Icelandic people. You can read the whole publication here

Main image of Sverrir by Oskar Petur Fridriksson