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FANGST meanscatch in Danish and Norwegian, and is the name of our small company. We are rooted in Scandinavia and dedicated to the evolvement of Nordic food culture. This involves re-discovering and re-thinking foods and cooking methods we have forgotten or do not respect anymore.
HJERTEMUSLINGER. Limfjord cockles. In cold pressed rapeseed oil.
BRISLING No. 1. The Nordic sardine. Smoked. With heather and chamomile
BRISLING No. 2. The Nordic sardine. Smoked. In cold pressed rapeseed oil.
BRISLING No. 4. The Nordic sardine. Mildly spiced with allspice and cloves.
SILD No. 1. Norwegian Sea herring. Smoked. With ramson and white pepper.
BLÃMUSLING No. 1. Limfjord blue mussels. Marinated. With dill and fennels seeds.
BLÃMUSLING No. 2. Limfjord blue mussels. Smoked. In cold pressed rapeseed oil.
REGNBUE ØRRED. Freshwater trout. Smoked. With juniper and lemon thyme.
FÃRØSK LAKS No. 1. Faroe Islands salmon. Flash grilled.
FÃRØSK LAKS No. 2. Faroe Islands salmon. With sea buckthorn and lemon verbena.
