This Smoked Freshwater Trout with Juniper & Lemon Thyme was inspired by Fangst co-founder Martin’s father, who developed trout farms in Denmark. Inside every tin is tender, briny fish with a kiss of smoke. The juniper and lemon thyme impart a bright, herbaceous essence to the fillet. A pantry favorite, it can be enjoyed straight from the tin or transformed into a dip by mixing it with a creamy spread
About a century ago, there were hundreds of canneries dotting the coastlines of Scandinavia, but nowadays that number has dwindled to just a handful. Much like North America, tinned seafood in Northern Europe has for many decades been synonymous with bargain prices and supermarket quality, and as a result, was largely overlooked. Enter: Fangst founders Martin and Rasmus, who for years gazed longingly toward their European cousins to the south; places like Spain and Portugal where quality tinned fish is both ubiquitous and widely celebrated. Knowing the abundance of delicious seafood from Nordic waters – much of which was caught for export – the duo set out to create a northern counterpart to Southern Europe’s rich variety of conserva brands. Today, as the premier contemporary conserva label operating in Northern Europe, Fangst is both looking toward the future and reawakening its region’s storied past, creating products that live at the intersection of sustainability, gastronomic excellence, craftsmanship, and design.