Smoked salmon

The salmon is smoked over beech wood before being packed in a locally sourced, cold pressed rapeseed oil - the Nordic answer to olive oil. The salmon is sustainably farmed in the Faroe Islands where favourable conditions (clear waters, strong currents, cool and consistent water temperatures and sheltered fjords) mean the salmon thrives. Fangst’s mission is to revive Scandinavia’s once thriving canning industry and give what is viewed as a southern European preserve a distinctive Nordic twist.