Brisling No. 4 – Dried Sprats

Brisling No. 4, dried sprats with clove and allspice

Fangst’s Brisling No. 4 consists of salted and dried Baltic sprats, preserved in cold-pressed rapeseed oil with clove and allspice. The drying process makes these small fish firmer and more intense. This is no ordinary canned fish, but a spicy greeting from the North, ready to be opened and shared.

Dried sprats are what you get with Brisling No. 4 from the Danish producer Fangst: spicy, firm, and full-bodied. The small Baltic sprat, known as Sprattus sprattus, is first salted, then air-dried, and finally preserved in cold-pressed rapeseed oil from the island of Bornholm with clove and allspice. This process draws out moisture, concentrates the flavor, and gives the fish a distinct bite. In this 100g tin, you will find the most robust of the three Fangst sprats.

Spicy, firm, and deep in flavor

Dried sprats taste different from smoked ones—denser, meatier, with the warm spice of clove and allspice.

Upon opening, a hint of festive spice fills the air—clove and allspice, accompanied by the salty scent of dried fish. When chewed, the fillet is firmer than a fresh sprat, almost like good dried fish; it is barely 10 cm long, yet packed with flavor. The aroma remains concentrated and long-lasting, the rapeseed oil provides smoothness, and the spices add depth.

This sprat is not a delicate morsel, but a piece with character that you really chew and taste. The drying process bundles everything that defines the fish into a small package. A bit like aged ham or mature cheese, time has intensified the flavor rather than flattening it. If you like bold fish, this is for you.

On dark bread with cold butter

Hearty rye bread with cold butter supports the dried sprats, as the sweetness of the butter balances the spice.

This is Nordic tapas, winter-style: open, share, and enjoy. The fillets pair well with boiled potatoes and quark, or as a savory snack with a glass of dark beer. Finely chopped over a winter salad with beetroot and apple, they work just as well, or as a topping on a baked potato with sour cream.

If you prefer something milder, reach for the smoked sprat; if you want variety, try the smoked herring. On cold evenings, a sip of aquavit is the perfect accompaniment.

Drying, an ancient art of the North

Drying fish is one of the oldest methods of preservation, long before the invention of the tin can.

Even the Vikings dried fish for long voyages; Fangst takes this idea and reinterprets it. In 2018, Martin, Rasmus, and Mikkel founded their workshop in Copenhagen to bring Nordic fish back to the table. "We believed people would eat more fish if it were easily available and simple to serve," says co-founder Martin Bregnballe.

Dried fish keeps for a long time without refrigeration, saving energy and preserving supplies. The sprats are wild-caught. Many also appreciate the Nordic design of the tins, which looks great on any set table.

Clove and allspice for cold days

Once opened, the dried sprats will keep for about 2 days in the refrigerator. A 100g tin makes a robust snack for two or a hearty appetizer. On cold days, when the North calls for spice, clove and allspice provide a bold counterpoint. Try plucking the fillets into pieces and scattering them over a hot soup or on crispbread with mature cheese—used sparingly, they add depth to any dish. A greeting from the far North.