Brisling, or sprats, are small, oily fish that when smoked, pack as much flavor as a sardine. These Baltic Sea sprats are lightly smoked over beech wood, which locks in their moist and meaty texture. FANGST hand packs their sprats in delicate rapeseed oil from the Danish island of Bornholm, allowing the fish’s full flavor to take center stage.
Ingredients: Smokedsprats(70%), cold pressed rapeseed oil (28.6%), salt
Around Scandinavia and the Baltic, sprats are commonly served with simple accoutrement or as a topping for smørrebrød (Danish-style open-faced sandwiches). Layer Smoked Sprats on top of buttered rye bread or toast and hit with a squeeze of lemon. Or, put your own spin on smørrebrød—swap in mashed avocado for butter, top Smoked Sprats with rounds of cucumber or add a briny pop with a sprinkling of Sicilian Capers in Wine Vinegar from Caravaglio.
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).