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The restructuring of the Spanish salted fish market

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Abstract:

This article discusses how cultural, technological and social factors contribute to the restructuring of the Spanish salted fish market and production systems. The analytical principles used are institutional, evolutionary socio-economic theories on spatial, technological and social change. A major focus of the analysis is the use of production chain theory to analyze the Spanish salted fish market. The main issue is whether Spain, as a traditional salted fish consumer market, is more influenced by technology and supplier strategies than by cultural aspects and consumer traditions. The strategies of Icelandic salted fish suppliers, better preservation systems and new salting methods seem to have influenced the restructuring of the Spanish salted fish market more than cultural factors. Nevertheless, without the Spanish tradition of salted fish, the new light salted fillets and desalted products most likely would not have been accepted by consumers. In addition, the Icelandic influence proves the strength of national Icelandic production systems.

Document Type: Research Article

DOI: https://doi.org/10.1111/j.1541-0064.2008.00203.x

Affiliations: 1: Department of Geography, University of Bergen, Fosswinckelsgt 6, NO-5007 Bergen, Norway ( ), Email: Knut.Lindkvist@geog.uib.no 2: SINTEF Fiskeri og havbruk A/S, Brattørkaia 17 B, 7465 Trondheim, Norway ( ), Email: Lorena.G.Jornet@sintef.no 3: Department of Geography, University of Bergen, Fosswinckelsgt 6, NO-5007 Bergen, Norway ( ), Email: Mai.Stabell@geog.uib.no

Publication date: 2008-03-01

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