That fine skin that we tend to remove from the fish on our plate can in fact become a soft and strong leather. “It is more resistant than cow’s leather at equal thicknesses“, explains a specialist from the Icelandic tannery Atlantic Leather. The company started to produce this material at the turn of the century and is now the leading manufacturer, with an annual output of some 140,000 skins. Mainly chrome tanned, fish leather comes exclusively from four species: salmon, cod, sea bass and perch. The former is known for its finesse, the second for its speckled appearance, whilst the third has a more raw look with large patches, and the fourth has very large scales and produces a thicker skin. Although they are still rare, these skins are appreciated by designers for their originality and their moderate price (between 8 and 13 euros the square foot), and are not subject to the CITES restrictions. Consequently we are increasingly seeing them used to decorate clothing, bags and even shoes.
Items that are just fishing for compliments!
© ATLANTIC LEATHER – LODSKINN / PREMIERE VISION LEATHER