Fangst Sea Sprat No 2 - Smoked over Beech Wood
Also called the Nordic sardine, these small fish are the most beautiful of the whole tinned fishes in our opinion.
Fangst is a Danish conserva producer focusing on highlighting beautiful Nordic seafood and bringing back the Scandinavian canning industry that was prevalent 100 years ago. They are very small team (2!) that focuses on quality in everything they do. If you were at the first Tinned Fish Club Las Vegas meetup at the Silver Stamp you were lucky enough to try all of Fangst’s delicious offerings. We’re so stoked to be selling almost all of them here in Vegas now.
I recommend trying every single one of their products, but the sea sprats (which come in 4 options - unsmoked, unsmoked with allspice & cloves, smoked, and smoked with heather and chamomile) are my go to. I have no less than 8 on hand at any time on my wall-o-tinned-fish JUST IN CASE.
Tiny perfect fish, sprats are the gateway fish to “whole fish on a cracker” eating if you have friends that aren’t down with a sardine with bones.
The teeny bones are completely undetectable and the tail is even soft and unnoticeable (I know you don’t believe me but it’s true).
There are a thousand things to do with these and maybe one day I will put more effort in, but here’s how I ate them today and most days:
- I walked in the door starving from working a very busy farmers market
- threw a slice of @5098bread stone milled country loaf in the toaster
- in the meantime popped that tin, sliced a wedge of lemon, grabbed the pepper grinder and the butter dish
- assembled and ate these with my fingers at the kitchen counter with my boots still on.
This was the first time I thought to put a ton of fresh black pepper on a conserva and it was a great addition when you have something that doesn’t need anything but you want to try a tiny twist.
Click on the Fangst Sea Sprat No 2 to see what they look like inside the can
Ingredients: Smoked sprats, cold pressed rapeseed oil, salt
Net wt: 100g
Also called the Nordic sardine, these small fish are the most beautiful of the whole tinned fishes in our opinion.
Fangst is a Danish conserva producer focusing on highlighting beautiful Nordic seafood and bringing back the Scandinavian canning industry that was prevalent 100 years ago. They are very small team (2!) that focuses on quality in everything they do. If you were at the first Tinned Fish Club Las Vegas meetup at the Silver Stamp you were lucky enough to try all of Fangst’s delicious offerings. We’re so stoked to be selling almost all of them here in Vegas now.
I recommend trying every single one of their products, but the sea sprats (which come in 4 options - unsmoked, unsmoked with allspice & cloves, smoked, and smoked with heather and chamomile) are my go to. I have no less than 8 on hand at any time on my wall-o-tinned-fish JUST IN CASE.
Tiny perfect fish, sprats are the gateway fish to “whole fish on a cracker” eating if you have friends that aren’t down with a sardine with bones.
The teeny bones are completely undetectable and the tail is even soft and unnoticeable (I know you don’t believe me but it’s true).
There are a thousand things to do with these and maybe one day I will put more effort in, but here’s how I ate them today and most days:
- I walked in the door starving from working a very busy farmers market
- threw a slice of @5098bread stone milled country loaf in the toaster
- in the meantime popped that tin, sliced a wedge of lemon, grabbed the pepper grinder and the butter dish
- assembled and ate these with my fingers at the kitchen counter with my boots still on.
This was the first time I thought to put a ton of fresh black pepper on a conserva and it was a great addition when you have something that doesn’t need anything but you want to try a tiny twist.
Click on the Fangst Sea Sprat No 2 to see what they look like inside the can
Ingredients: Smoked sprats, cold pressed rapeseed oil, salt
Net wt: 100g
Also called the Nordic sardine, these small fish are the most beautiful of the whole tinned fishes in our opinion.
Fangst is a Danish conserva producer focusing on highlighting beautiful Nordic seafood and bringing back the Scandinavian canning industry that was prevalent 100 years ago. They are very small team (2!) that focuses on quality in everything they do. If you were at the first Tinned Fish Club Las Vegas meetup at the Silver Stamp you were lucky enough to try all of Fangst’s delicious offerings. We’re so stoked to be selling almost all of them here in Vegas now.
I recommend trying every single one of their products, but the sea sprats (which come in 4 options - unsmoked, unsmoked with allspice & cloves, smoked, and smoked with heather and chamomile) are my go to. I have no less than 8 on hand at any time on my wall-o-tinned-fish JUST IN CASE.
Tiny perfect fish, sprats are the gateway fish to “whole fish on a cracker” eating if you have friends that aren’t down with a sardine with bones.
The teeny bones are completely undetectable and the tail is even soft and unnoticeable (I know you don’t believe me but it’s true).
There are a thousand things to do with these and maybe one day I will put more effort in, but here’s how I ate them today and most days:
- I walked in the door starving from working a very busy farmers market
- threw a slice of @5098bread stone milled country loaf in the toaster
- in the meantime popped that tin, sliced a wedge of lemon, grabbed the pepper grinder and the butter dish
- assembled and ate these with my fingers at the kitchen counter with my boots still on.
This was the first time I thought to put a ton of fresh black pepper on a conserva and it was a great addition when you have something that doesn’t need anything but you want to try a tiny twist.
Click on the Fangst Sea Sprat No 2 to see what they look like inside the can
Ingredients: Smoked sprats, cold pressed rapeseed oil, salt
Net wt: 100g
