Brisling No. 2 – Smoked Sprats

Brisling No. 2, smoked sprats from the North

Fangst's Brisling No. 2 is simply lightly smoked Baltic sprats in cold-pressed rapeseed oil—that’s all it takes. Three ingredients, ready straight from the tin. The Nordic answer to the Kiel sprat, made in Copenhagen, in small batches instead of on an assembly line.

Smoked sprats come to you in the form of Brisling No. 2 from the Danish producer Fangst: smoky, tenderly oily, and straightforward. The brisling, Latin name Sprattus sprattus, is the little, silvery sister of the sardine, refined here over mild smoke and preserved in cold-pressed rapeseed oil from the island of Bornholm. The 100g tin contains nothing but sprats, oil, and salt. You just need to open it. This is how the North tastes when it focuses on the essentials.

Smoky, tenderly oily, and pleasantly straightforward

Smoked sprats have a more robust flavor than their herb-infused siblings; the smoke provides depth, the oil softens the bite, and the salt ties it all together.

Upon opening, a warm, smoky aroma rises, reminiscent of campfires and harbors. On bread, the fillets are soft and oily, with a fine smoky note that lingers on the palate. Unlike the heavily smoked Kiel sprat, the brisling remains mild and clean in taste, with each fillet measuring barely 10 cm. The smoking process is gentle, ensuring the fish remains tender and does not dry out. If you love smoked fish, you will find this to be a subtle, elegant, and honest representative.

For a long time, the Baltic sprat was considered a simple fish; smoked, it became famous as the "Kiel sprat." Fangst takes it seriously, wild-catching it and treating it like a small delicacy.

On crispbread with egg and chives

Crispy bread takes the sprats directly from the tin, accompanied by a hard-boiled egg and a little chive.

This is "Nordic Tapas," as Fangst calls it—open and share instead of spending hours cooking. Smoked sprats are equally delicious on warm farmhouse bread with a dab of mustard, or mashed as a spread with cream cheese and lemon. If you prefer something heartier, place them on fried potatoes with bacon and red onions.

If you prefer more herbal notes, try the sprats with heather; if you're in the mood for salmon, try the grilled Faroe salmon. For a quick lunch, fold the fillets into warm pasta with garlic, lemon, and parsley. They pair well with a dark beer or an aquavit.

Canning craftsmanship rethought in Copenhagen

Three Danes founded Fangst in 2018 because they wanted to bring the Southern European "conservas" tradition to the North.

In Spain and Portugal, it is standard practice to preserve the finest fish in beautiful tins, a craft that was almost forgotten in the North. Martin, Rasmus, and Mikkel, some with backgrounds in Michelin-starred gastronomy, wanted to change that. Mikkel, an experienced chef and author of the cookbook Gone Fishing, tinkered with the recipes, including this purely smoked sprat—one of eleven Fangst canned products we carry. The fish are wild-caught in Nordic waters, and the tin is made of aluminum.

Many people reach for them first because of the packaging; the Scandinavian design featuring cliffs, forests, and berries has long been an eye-catcher on any breakfast table.

A piece of the North on gray days

Once opened, smoked sprats will keep well chilled for about 2 days. A 100g tin is enough for two people as an appetizer or for one as a light supper. On gray days, a piece of the North on your plate does wonders—70 percent fish and no frills. Three ingredients, a clear taste, with no overpowering flavor. Briefly warmed in a pan on toasted bread with a squeeze of lemon, they reveal a different side to their character. Simply good.