FANGST4
About
FANGST is Scandinavian for ‘catch’ – and is the name of our small company. It is our mission to make tasty meals and snacks from what we catch, harvest and hunt. In waters, fields, and forests. With respect for nature and gastronomic craftsmanship. Preserved and ready to serve. By only using ingredients rooted in the Nordic landscape and honoring “forgotten” fish and herbs, we want to show our great diversity of fish and plants and pay respect to our culinary heritage. This is our contribution to the meal:
In store4
FÆRØSK LAKS No. 1
Denmark
The salmon is flash-grilled before it is canned so you get the fantastic griddle stripes on the fish. It is packed in a locally sourced, nutty, buttery cold pressed rapeseed oil. Clean, buttery, lightly charred. Works with round whites or gentle skin-contact wines. Soft texture, subtle depth.
7
FÆRØSK LAKS No. 3
Denmark
Its remote location in the North Atlantic, clear waters, cool steady temperatures, strong currents and protected fjords make the Faroe Islands the perfect place for salmon. Delicate smoke, smooth fat. Great with oxidative whites or light reds. Smoke loves structure.
7
REGNBUE ØRRED
Denmark
Danish freshwater trout. Smoked. With juniper and lemon thyme. Give it aromatic whites or lighter oranges.
7
SILD No. 1
Denmark
Norwegian Sea herring. Smoked, with white pepper and ramson. Savoury, herbal, slightly wild. Pair with rustic reds or funkier whites. Earthy, coastal, a bit feral.
7