{"product_id":"fangst-brisling-no-1-sprotten-mit-heidekraut","title":"Brisling No. 1 – Sprats with Heather","description":"\u003ch2 id=\"speakable-headline\"\u003eBrisling No. 1, mildly smoked sprats with heather\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFangst's Brisling No. 1 consists of lightly smoked Baltic sprats, preserved with young heather shoots and chamomile in cold-pressed rapeseed oil. This small Nordic sardine is ready to serve straight from the tin. Not mass-produced factory fish, but artisanal craftsmanship from Copenhagen—ready to open and share.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBrisling No. 1 – Sprats with heather\u003c\/strong\u003e brings the Baltic sprat to you as a refined appetizer, courtesy of the Danish producer Fangst from Copenhagen. The brisling, Latin name \u003cem\u003eSprattus sprattus\u003c\/em\u003e, is the Nordic sister to the sardine: small, silvery, and rich. Cleaned by hand, lightly smoked, and preserved with herbs in cold-pressed rapeseed oil from the island of Bornholm, it awaits its moment in the 100g tin. Let this quiet classic of the North surprise you.\u003c\/p\u003e\n\n\n\u003ch3\u003eMildly smoked, tender in oil, and slightly floral\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening the tin, a gentle scent of smoke rises, followed by herbs and a salty sea breeze. The small fillets taste mild and delicate; the smoky aroma remains subtle, while the heather and chamomile add a delicate, almost floral meadow note. Those who usually only know smoked fish as a robust flavor will be surprised by this restraint.\u003c\/p\u003e\n\n\u003cp\u003eOn bread, the sprats are soft and tender in oil, without becoming oily or fishy, as can often happen with small fish. The cold-pressed rapeseed oil carries the flavors, rounds them off, and keeps the fish supple. The chamomile provides a bright, herbal note, while the heather adds a trace of moorland and coast. They don't quite reach the size of a sardine—barely 10 cm long—but they taste finer and less salty.\u003c\/p\u003e\n\n\n\u003ch3\u003eOn buttered bread with onion and lemon\u003c\/h3\u003e\n\n\u003cp\u003eThe fillets go straight from the tin onto good bread, Nordic style, with a few raw onion rings and a squeeze of lemon.\u003c\/p\u003e\n\n\u003cp\u003eFangst calls this \"Nordic tapas\"—simply open and share instead of spending a long time at the stove. Dark rye bread with sour cream and chives makes a perfect base for the sprats, as does a tapas plate alongside \u003ca href=\"\/en\/products\/fangst-blmusling-no-1-miesmuscheln\"\u003emarinated Limfjord mussels\u003c\/a\u003e. If you prefer things smokier, opt for the \u003ca href=\"\/en\/products\/fangst-brisling-no-2-geraeucherte-sprotten\"\u003eheavily smoked sprat\u003c\/a\u003e, the darker brother of this tin. If you like it warm, sear the fillets briefly in a pan until the skin is crisp and serve them on a dollop of mashed potatoes. A dry Riesling or a cool pilsner pairs well with them.\u003c\/p\u003e\n\n\n\u003ch3\u003eThree Danes and the return of the sprat\u003c\/h3\u003e\n\n\u003cp\u003eBehind Fangst are three friends from Copenhagen who, in 2018, set out to revive the old art of Nordic \u003ca href=\"\/en\/collections\/fangst-nordic-seafood\"\u003ecanned fish\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eMartin grew up among biologists, birdwatchers, and fish farmers; Rasmus near the mussel banks of the Roskilde Fjord; and Mikkel, the chef of the group, devised the initial recipes. \"The brisling has long been underestimated,\" says Martin, arguing that it is the Nordic answer to the sardine.\u003c\/p\u003e\n\n\u003cp\u003eA good 100 years ago, canneries lined the coasts of Scandinavia, but then the craft was almost forgotten. The three are bringing it back. The sprats are wild-caught, and the herbs come from a small importer on the island of Funen. The tin is made of aluminum. With them, the brisling—long only known as a Kiel sprat—is allowed to shine once again.\u003c\/p\u003e\n\n\n\u003ch3\u003eBetter at room temperature than ice cold\u003c\/h3\u003e\n\n\u003cp\u003eOnce opened, the sprats prefer to be kept cool and are best consumed within 2 days. However, serve them at room temperature rather than ice cold, so that the heather and chamomile can reveal their full aroma. A 100g tin is enough for two generously topped slices of bread or a small tapas plate. They are also a great addition to a salad with young potatoes, dill, and a dollop of mustard cream. A cool beer or an aquavit is all you need—the North requires nothing more.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fangst Nordic Seafood","offers":[{"title":"100 g","offer_id":53071299674446,"sku":"048FAN0001","price":5.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fangst-brisling-sprotten-heidekraut.jpg?v=1750981790","url":"https:\/\/norgutes.com\/en\/products\/fangst-brisling-no-1-sprotten-mit-heidekraut","provider":"nur Gutes","version":"1.0","type":"link"}