Collection: Fangst

From pristine Danish freshwater, this trout is gently smoked and seasoned with juniper and lemon thyme.

Often called the foie gras of the sea, this Icelandic cod liver is lightly smoked over beech wood and preserved in its own rich oil, with just a touch of salt.

Delicately smoked over beech wood, these Latvian sprats offer a refined take on the traditional sardine.

Brisling sprats, fished in the Baltic Sea and once a coastal staple, are reimagined by Fangst as the Nordic sardine.

Slow-grown in the cold waters of Denmark’s Limfjorden, these blåmuslinger (blue mussels) offer a fresh, oceanic flavour and delicate texture.

From Denmark’s Limfjord, where conditions are ideal for shellfish, these cockles develop a delicate flavour and firm texture.

A true Nordic take on mayo: made with oat milk and enriched with mushroom stock for deep umami flavour.

Lightly smoked over beech wood and gently spiced with white pepper and wild garlic, this Atlantic herring from the Norwegian Sea captures both coast and forest.

A fresh Nordic take on mayo: made with oat milk and refined with juice from sea buckthorn – the Nordic lemon.

Icelandic monkfish liver, lightly smoked and preserved in its own rich oil — a rare, clean expression of one of the sea’s most prized delicacies.

Beech-smoked Faroe Islands salmon with a clean, gently warming aroma — a refined, Nordic take on smoked salmon.

Greenland halibut with wild Arctic thyme — a clean, understated expression of North Atlantic cooking.

Faroe Islands salmon, flash-grilled for a delicate char and preserved in cold-pressed rapeseed oil.

Blue mussels from Limfjord, smoked gently over beech wood and preserved in organic cold-pressed rapeseed oil.

Brisling sprats from the Baltic Sea, mildly seasoned with allspice and cloves — Fangst’s modern take on the traditional Nordic sardine.

Three Nordic fish specialties from Fangst – crafted with care and inspired by the waters of Scandinavia.