THE NORDIC TASTE

Smoke, salt and vinegar is traditionally used to preserve and flavour seafood in the North. You will find these elements in the FANGST cans. However, we are aiming for a slightly milder take on these traditions, avoiding the delicate tastes of the fish and shellfish to be overruled.

BY SUNE RASBORG

Sune is based on the island Bornholm in the Baltic Sea. He is an experienced chef and author of price winning cook books. Sune is particularly good at finding and using the best Nordic ingredients, and we are happy that he will share his simple and easy serving suggestions with canned seafood from FANGST. 

Download his serving suggestions here

BY MIKKEL KARSTAD

Mikkel has helped us create the recipes for our first cans. He is author of several praised cook books – of which ‘Gone Fishing’ has been a particular source of inspiration for us. Below, you will find some of his serving suggestions with sprats and blue mussels from FANGST: 

Download his serving suggestions here