Fangst - Icelandic Cod Liver
Icelandic Cod Liver
A strong local culture for using everything from the cod, and high-quality standards for the liver makes Iceland our preferred place for making this FANGST product. The liver has been smoked lightly over beech wood and preserved in its own oil with no other ingredients added than a little salt.
This Danish treat delivers the smooth, soft texture that has earned it the nickname "foie gras of the sea" among those who appreciate such things. The rich flavour profile is slightly sweet with mineral undertones that balance its natural richness. Lightly smoked over beech wood and preserved in its own oil, this is transformation: something overlooked becoming something essential. The kind of tin that makes you wonder what other secrets Scandinavian fishermen have been keeping to themselves. We recommend opening this one with a friend or two.
Ingredients: Smoked Cod Liver (99%) (fish), salt.
Net Weight:120g
Icelandic Cod Liver
A strong local culture for using everything from the cod, and high-quality standards for the liver makes Iceland our preferred place for making this FANGST product. The liver has been smoked lightly over beech wood and preserved in its own oil with no other ingredients added than a little salt.
This Danish treat delivers the smooth, soft texture that has earned it the nickname "foie gras of the sea" among those who appreciate such things. The rich flavour profile is slightly sweet with mineral undertones that balance its natural richness. Lightly smoked over beech wood and preserved in its own oil, this is transformation: something overlooked becoming something essential. The kind of tin that makes you wonder what other secrets Scandinavian fishermen have been keeping to themselves. We recommend opening this one with a friend or two.
Ingredients: Smoked Cod Liver (99%) (fish), salt.
Net Weight:120g
Icelandic Cod Liver
A strong local culture for using everything from the cod, and high-quality standards for the liver makes Iceland our preferred place for making this FANGST product. The liver has been smoked lightly over beech wood and preserved in its own oil with no other ingredients added than a little salt.
This Danish treat delivers the smooth, soft texture that has earned it the nickname "foie gras of the sea" among those who appreciate such things. The rich flavour profile is slightly sweet with mineral undertones that balance its natural richness. Lightly smoked over beech wood and preserved in its own oil, this is transformation: something overlooked becoming something essential. The kind of tin that makes you wonder what other secrets Scandinavian fishermen have been keeping to themselves. We recommend opening this one with a friend or two.
Ingredients: Smoked Cod Liver (99%) (fish), salt.
Net Weight:120g
Fangst—Scandinavian for "catch"—brings the clean flavours of Nordic waters to your table. This small Danish company draws inspiration from their region's ancient fisher-hunter-gatherers while approaching seafood with care.
Their carefully selected range includes cod and monkfish livers offering a taste of traditional Scandinavian seafood often overlooked elsewhere. Their sea herring gains a distinctive layer from wild garlic. With their brisling, it's the smoke that adds complexity.
What makes Fangst interesting is their transparent approach to sustainability. Their collection includes MSC and ASC-certified fish from Scandinavia's clean waters.
These Scandinavian conservas represent a thoughtful return to simpler food. Each tin feels like an invitation to slow down and connect with Nordic food traditions.
Allergens are in bold.
Harvested from the North Atlantic Ocean.
Store at room temperature. See package for use-by date.
If not completely consumed, store in a sealed container in the fridge for up to 1–2 days.
May contain traces of: fish.
100% recyclable packaging.
Canned in Iceland for FANGST.
| Energy | 2591 kJ / 630 kcal |
| Total fat | 68 g |
| Saturated fat | 12 g |
| Total carbohydrates | 0 g |
| Sugars | 0 g |
| Protein | 44.9 g |
| Salt | 0.8 g |