For salmon, FANGST heads to the remote Faroe Islands—a chain of 18 volcanic islands halfway between Iceland and Norway—where the icy waters, fjords and tradition of first-rate salmon farming yield high quality fish. FANGST flash-grills these salmon (note the visible striped grill marks) to lock in their rich flavor. Mild rapeseed oil coaxes out the salmon’s natural flavor and preserves its succulent texture without overpowering.
Try more from FANGST, like their Smoked Sprats on buttered toast or rye bread for an afternoon pick me up.
How to use
Keep with Nordic tradition by layering Faroe Island Salmon straight out of the tin onto buttered bread for a smørrebrød-inspired lunch. Or, flake pieces of salmon into salads of peppery arugula or crisp little gem lettuce.
About the producer
Fangst, or “catch” in Danish and Norwegian, is a Copenhagen-based tinned seafood company restoring Nordic culinary traditions through a modern lens. FANGST exclusively uses regional and underutilized ingredients, such as sprats (a fish often considered by catch) and rapeseed oil (a relative to the mustard plant). In their effort to unearth the Nordic flavors of the past, FANGST also embraces environmental stewardship. They have developed their own standards of sustainability and partner with farms that meet their criteria. Additionally, all of FANGST’s seafood is sourced from fisheries and farms that are certified by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ACS).