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When you hear people talk about how you need to try Portuguese sardines, chances are Nuri Spiced Sardines are the ones they mean.

Often referred to as a “cult classic” brand, Nuri’s recent showing at the worldbestfish.com rankings (this style was ranked #23 overall) is proof that their devoted followers are right.

“Not with machines, hands.”

120g (4.3 oz) tin of Nuri Spiced Sardines in olive oil.

In his childhood, Martin, co-founder of FANGST, enjoyed his many visits on trout farms with his father, a biologist dedicated to developing world-class farming of trout in Danish freshwater.

In this can, we have preserved a bit of that memory — and some delicious tinned smoked trout with juniper and lemon thyme.

110g tin

Tinned smoked trout pictured with buttered marble rye.

The Fangst Sprat No. 1 is a Baltic Sea sprat, lightly smoked, with heather and chamomile and tinned with cold pressed rapeseed oil.

Brisling is a small fish that traditionally was landed in great numbers along the Scandinavian and Baltic coastlines. Here it was prepared by hand and preserved in cans to be sold as a Nordic version of sardine.

The brisling from FANGST is our contribution to revive and create a new place for this fine fish as the ‘Nordic sardine’.

Ranked #55 on the worldbestfish.com Overall list.

For menu suggestions from Fangst, please see this PDF:  Fangst inspiration

Net weight: 100g

Sardines in a paste of black olives, anchovy, and caper. Just add toasted slices of rustic bread, a jug of wine, and a friend. Friend and wine optional.

115g (4 oz) tin

Pictured on toasted everything bread with fresh tomatoes and parsley.

The fish of a thousand uses, mackerel fillets in olive oil are a pantry staple everyone should always have on hand in multiples. Can be used in all the ways you’d use sardines and all the ways you’d use tunas, making this, easily, the most versatile tinned fish.

120g tin