Faroese Salmon No. 1 – grilled salmon

Færøsk Laks No. 1, grilled salmon from the Faroe Islands

Fangst's Færøsk Laks No. 1 is salmon from the Faroe Islands, briefly grilled and packed in cold-pressed rapeseed oil from the island of Bornholm. Fangst calls this "flash grilled" – hot and fast over an open flame. Not smoked salmon, not raw fish, but a tender classic in a golden tin.

Grilled salmon comes to you in the form of Færøsk Laks No. 1 from the Danish producer Fangst: tender, succulent, and delicately grilled. The salmon, *Salmo salar*, grows in the cool currents surrounding the Faroe Islands and is briefly grilled over an open flame in Copenhagen. It is then preserved in rapeseed oil from Bornholm, ready to open. It is a taste of the North Atlantic on your plate.

Tenderly grilled, succulent, with roasted notes on the edges

Here, the grilled salmon tastes of the open flame, with subtle roasted notes on the edges and a succulent, buttery-soft center.

When you open the tin, you can see the fine grill marks on the fillet; when you taste it, the salmon practically melts on your tongue. The fish is naturally rich, and the grilling process adds roasted notes without drying it out. With 81 percent salmon in the tin, it is primarily fish, plus only rapeseed oil and salt. Succulent, tender, honest.

The brief, hot grilling process, which Fangst calls "flash grilled," sears the outside of the fish while keeping it juicy inside. Unlike with smoking, the salmon remains light and mild, with a fine hint of fire.

On bread, in salads, with pasta

Toasted bread with a dollop of crème fraîche is a great base for the grilled salmon, garnished with dill and a few drops of lemon.

This is Nordic tapas: simply open and share. It works just as well lukewarm over a mixed leaf salad with cucumber and radishes, or flaked through warm pasta with lemon and peas. If you prefer something fruitier, try the salmon with sea buckthorn; if you are looking for smoke, try the smoked salmon. A dry white wine is a wonderful pairing.

For a quick dinner, the salmon on a baked potato with sour cream and chives, accompanied by a green salad, is all you need.

Eighteen islands in the cool North Atlantic

The Faroe Islands are eighteen small islands in the North Atlantic between Norway and Iceland, where salmon grows in cold currents. They are part of Denmark but lie outside the EU, with their own fishing zone.

Even in July, temperatures here rarely climb above 10.5 degrees Celsius, allowing the salmon to grow slowly and develop its fine flavor. The approximately 50,000 Faroese are descendants of Vikings and have always lived off fish and sheep. In 2018, Martin, Rasmus, and Mikkel founded Fangst in Copenhagen to bring this kind of fish to a tin instead of just exporting it.

The salmon comes from the Faroe Islands, and it is grilled in Copenhagen. A fish with a clear origin, traceable from the island to the tin.

Take it out in time so the oil softens

Once opened, the grilled salmon will keep refrigerated for about 2 days. A 110g tin is enough for two small appetizers or a light lunch. It tastes best served chilled, so take it out of the refrigerator in time for the oil to soften.

On warm days, it is sufficient with bread and salad when you prefer to keep the oven off. On a bagel with cream cheese and red onions, the salmon finds a second, equally simple stage. A squeeze of lemon and some fresh dill further highlight the grilled note. That is the taste of the North Atlantic.