Faroese Salmon No. 2 – Grilled Salmon with Sea Buckthorn

Fangst Færøsk Laks No. 2 – Grilled Salmon with Sea Buckthorn

Fangst Færøsk Laks No. 2 is grilled salmon from the Nordic Sea with sea buckthorn and lemon verbena. This aromatic, fatty fish is processed in the Danish capital, Copenhagen. Hand-cleaned, it is first briefly but intensely grilled, "flash-grilled" as Fangst calls it, before being preserved in cold-pressed rapeseed oil from the island of Bornholm. It's wonderfully Nordic-seasoned with sea buckthorn, also known as Nordic lemon, and lemon verbena, and then sealed in golden fish cans. Faroese salmon is a truly local product that Fangst founders Martin, Rasmus, and Mikkel are rightly proud of.

Færøsk Laks – Salmon from the Faroe Islands

The founders of Fangst have been familiar with Scandinavian eating culture since childhood. Martin, who grew up in a family of biologists, birdwatchers, and fish farmers, wants to contribute to how good food can be made from natural resources, such as the rediscovery of Færøsk Laks. Rasmus's home is the mussel banks of the Ise and Roskilde Fjords; even as a child, he wanted to know more about edible nature, flora and fauna. Mikkel, an experienced chef and product developer, with his broad knowledge of Nordic ingredients and processing methods, is responsible for the recipes of the first Fangst canned fish products.

The Faroe Islands, meaning "Sheep Islands," are a group of 18 islands located in the North Atlantic between Norway and Iceland. The islands, which belong to Denmark, have enjoyed extensive autonomy since 1948 but are not part of the European Union's customs territory in terms of fishing. The fishing zone is 200 nautical miles. The Faroese, about 50,000 islanders, are proud Viking descendants who for a long time primarily earned their living from fishing and sheep farming, preferring to eat their good salmon themselves rather than export it. Due to the long fishing tradition, there are high sustainability standards in local aquaculture.

The remote cool location in the North Atlantic, excellent water quality, and strong currents offer Faroese salmon perfect living conditions. Furthermore, the average air temperature does not rise above 10.5 degrees Celsius even in July or August. This allows the salmon to grow slowly and develop its special aroma.

Fangst aims to bring Faroese salmon, Latin: Salmo Salar, back to the plates of Danes and the steadily growing community of canned fish enthusiasts. They have succeeded; after the successful launch of Fangst Færøsk Laks No. 1, there is now a second salmon variety seasoned with sea buckthorn and lemon verbena.