Danish trout, smoked and flavored with juniper and lemon thyme

FANGST is Danish/Norwegian and simply means “catch”.

“We are rooted in Scandinavia and dedicated to developing Nordic food culture. This includes rediscovering and rethinking foods and preparation methods that have been forgotten or are no longer respected. Seafood and canned fish is an art that is far from being developed to its full potential in our Nordic region. We have the best prerequisites for this: along our coast there are hundreds of small canning factories that have existed for generations. So there is definitely a tradition. In addition, our waters are home to some of the best fish in the world. Our gastronomy is also praised for its quality and innovation.

So we set out to rediscover the abundance of fish and seafood in the Nordic Oceans. With respect for nature and gastronomic know-how, we now serve canned tasty meals and snacks. There is still a lot to learn and develop, but we believe that we are on the right track and hope that our customers will like the result.

Respect for nature and gastronomic craftsmanship is part of our mission. We spoke to fishermen, scientists, entrepreneurs, chefs and other experts on the subject of sustainability and found very different attitudes here: We work with some suppliers who definitely work in a sustainable way, but are not certified because this is partly is too complex. For example, we source our cold-pressed rapeseed oil from a small, non-certified supplier on the island of Bornholm. Simply because it's the best.

And we chose not to be part of any particular labeling system – at least initially. However, the fish in our cans actually come from MSC-certified fisheries or ASC-certified agriculture. This ensures a certain degree of sustainability.

We have also decided to work with sprats (“Brislinger”), which in Denmark are mainly used for animal feed, but which could cover the protein needs of the entire Danish population. Our next project is working with bycatch, that is, with the fish and shellfish that are caught unintentionally when catching the most profitable species. For example, we are working on a variant with Nordic squid, which are by-catch when catching mackerel and herring. The squid is an untapped resource and a species that is thriving and increasing in number in the Nordic waters.

Manufacturer's address: Fangst ApS, Flæsketorvet 48, 1711 København V, Denmark

Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right.

Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.

For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!