History

The Swedish Freezing Plant

From producing fish to weight lifting to central banking

The Swedish Freezing Plant was the first freezing facility in Iceland specifically built for that purpose. It was placed downtown Reykjavík and when it was finished in 1930 it was the largest building in the country.

For almost 40 years its main role was to produce fish products for international markets. This was truly a very innovative business at the time and the history of this remarkable establishment is closely intertwined with Icelandic Group since the founding in 1942.

In 1968, the last shipment of frozen Icelandic goodies left the doors of the Swedish Freezing Plant and the factory closed down. The house served other niches of the society in the following years, most notably as main headquarters and practice facilities of the Icelandic Powerlifting Federation from 1974–1976. In 1981, the building was finally torn down to make room for the very much debated Central Bank of Iceland.

Seafood, strong men and controversial financial business. The jokers might say those three things could come close to define what it is to be Icelandic. But as we all know that is very far from the truth.

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Directions

Step 1
Heat oil in a large pan at medium-high heat. Add chorizo and fry for about 1 minute. Add potatoes and fry, stirring occasionally until potatoes start to brown. Cover and reduce heat to medium and cook until potatoes are tender.

Step 2
Add the mushrooms, season with salt and pepper and stir. Cover and cook until potatoes are golden and mushrooms are tender. Add the parsley. Set aside.

Step 3
Preheat oven to 320°F. Make the butter mixture. In a bowl, mix shallots, parsley, chives, capers, thyme and lemon zest into the butter.

Step 4
Heat a roasting pan to medium high heat and add 1 to 2 tablespoons of oil. Place char fillets in the pan, skin side down. Brush the fillets with the butter mixture and then add the rest to the pan. Season with salt and pepper to taste.

Step 5
Toast in the oven for about 10 minutes or until fillets are brown and come easily apart.

Step 6
Serve fillets skin side up, with potatoes and pan juices drizzled over.

Bon Appetit!

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