Fangst canned fish
Fangst fish is locally sourced, sustainable and seasonal - in other words in keeping with the tenets of New Nordic Cuisine, a celebrated culinary movement less than two decades old. Fangst tinned salmon is farmed in the Faroe Islands where the fish have more room to swim and it’s akin to being in the wild and the colder water temperatures mean the salmon thrives and is healthy. The salmon is flash-grilled before it is canned, giving it the great-looking griddle stripes. Fangst salmon is packed in a locally sourced, nutty and buttery cold pressed rapeseed oil - the Nordic answer to olive oil. Fangst trout is a recipe steeped in Nordic culinary (and family) tradition. Martin Bregnballe, the co-founder of Fangst, developed the recipe, inspired by childhood visits to trout farms with his biologist father and the spices that his mother would cook with. Juniper is a classic Scandinavian accompaniment in smoked dishes, and the lemon thyme makes Fangst tinned trout fragrant, aromatic and gives it depth of flavour. Fangst mussels, smoked over beech wood and preserved in cold pressed organic rapeseed oil or marinated in apple vinegar with dill and fennel. The blåmuslinger or blue mussel grows slowly and takes on a particularly fine taste and texture as a result. Fangst sprats are fished sustainably in the Baltic sea. This is artisan tinned fish with a Nordic twist. Chef and cookbook author Mikkel Karstad developed this and other Fangst recipes with Denmark’s produce and traditions in mind. The MSC-certified sprats are beech wood smoked and packed in a locally sourced, cold pressed rapeseed oil. Organic heather and chamomile which both grow inland from the Baltic coastline, are also added. The Fangst mussels are harvested in Limfjorden, the Danish inlet famed for these tasty shellfish. Fangst herring is caught in the Norwegian Sea and is gently smoked over beech wood and lightly spiced with white pepper and ramson (wild garlic). Herring is a fish that has been fundamental to Nordic fishing, trade and food culture since the Middle Ages, and Fangst’s tinned herring is a very worthy tribute. The herring or sild is smooth, subtle-tasting and full of delicate flavours. Fangst say its tinned herring brings together a taste of the coast with a hint of the forest.
Where is Fangst tinned fish from?
Fangst- which means catch in Danish and Norwegian - is a canning business based in Copenhagen. The fish in the Fangst tins comes from across Scandinavia. The sprats, or Nordic sardine, are caught in the Baltic Sea and canned in Latvia on the Baltic coast, the herring is from the Norwegian Sea, the salmon is farmed in the Faroe Islands, the trout in Danish freshwater, and the Fangst blue mussels are harvested in Limfjorden, the Danish inlet famed for these tasty shellfish.
How can I use Fangst fish in cooking?
Treat the sprats like sardines and have them on toast with a spritz of lemon and thinly sliced red onion or shallot, the smoked herring has a robust flavour and would be great for breakfast with scrambled eggs and chopped chives, or with a simple side like thinly sliced fried potatoes or crunchy chopped cabbage drizzled with the oil, the salmon on crackers with cream cheese or flaked over a salad with some lemon juice, salt and pepper whisked into the rapeseed oil to make a dressing. The flavours in the tins mean Fangst tins stand well on their own, and are also great on a tinned fish board with bread, olives and pickles.
How is Fangst tinned fish sourced?
Sustainability is very important to Fangst, and this is always a consideration when sourcing its product. The mussels - although wild rather than farmed - are harvested mindfully and in an MSC-protected area of Limfjorden; the Baltic Sea sprats are MSC-certified too, and Fangst chose salmon farmed in the Faroe Islands rather than somewhere more southerly because the fish have more space to swim there and the colder water temperatures mean the salmon remain naturally healthy.
What makes Fangst canned fish different?
Fangst tinned fish is New Nordic in its philosophy meaning the ingredients are sustainable and sourced in Scandinavia: the heather, chamomile and juniper grow locally for instance. Rather than importing olive oil, lemons and sardines for its tins, Fangst uses organic cold-pressed rapeseed oil, lemon thyme and sprats, ingredients native to Scandinavia. With its tinned fish, Fangst says it hopes to revive Scandinavia’s once thriving canning industry and give what is viewed as a southern European preserve a distinctive Nordic twist.
