New products & brands to help you bring the flavors of greenland to life.
New products & brands to help you bring the flavors of greenland to life.
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FROM THE LAND
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FROM THE SEA
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  • Arctic Charr

    There are more than 250 species of fish in the waters surrounding Greenland and as is the case with good wine, other commodities’ quality also depend on how much they have been pampered by nature. Seafood in general has very good conditions to develop a unique quality in the crystal-clear polar sea. The ice-cold waters make the animals grow slowly and therefore fill them with taste and flavour. Anglers from all over the world pay fortunes to catch trout and wild salmon in Greenland.

    Trout
    Trout is found throughout Greenland: In the sea, fjords, lakes and rivers. It is fished using both net and line - although skilled fishermen can catch the fish in their bare hands by "tickling" it under its stomach when it's hiding under a stone in the river.

    Trout tastes excellent, almost regardless of how it's prepared - whether this be boiling, frying, drying, salting or, in particular, smoking. Many Greenlanders have their own smoking chamber and they each have their own family recipe to ensure a perfect heather-smoked fish.

    Wild Salmon
    Salmon is not caught commercially in Greenland, but the locals catch them in their small boats. What really makes the Greenlandic salmon special is precisely that it is wild. Most salmon on the market are farmed and a farmed salmon will always be a little bit more fatty – it grows in a cage - where as wild salmons are out hunting and trying to avoid being hunted creating a very meaty fish.

    Salmon is one of the most versatile fish and can be cooked in countless ways – smoked, fried, marinated, pickled, steamed, baked, grilled and raw.

    Capelin
    Capelin is a small salmonid fish. It grows slowly and reaches a length of 15-25 cm in 4-7 years. Capelin can in the summer periodically occur in enormous amounts in the Greenlandic waters, where they forage in the areas along the coast, on the banks or in the open fjords and bays. At this time you simply sail out and scoop up all the fish you need with dipnets! The fish is traditionally dried and eaten as a snack but can be cooked in wide variety of ways. Historically the Greenlanders have used capelin as food for both themselves and their dogs. Further, because capelin is important prey for other fish, seabirds and marine mammals, they contribute indirectly to a large part of the Greenlandic diet.

  • Salmon with pasta

    4 salmon fillet steaks
    Olive oil
    Salt and pepper
    Fresh pasta
    Knob butter
    2 lemons
    4 dessert spoons crème fraiche

    Dressing
    ½ dessert spoon of Dijon mustard
    Salt and pepper
    1tbsp white wine vinegar
    2tbsp olive oil
    1 sprig chopped dill
    Add all the ingredients together and whisk.

    Method
    Boil the pasta until cooked.
    Drain and toss with a knob of butter and salt and pepper, and a glug of olive oil.

    Season and oil the salmon.
    On a hot griddle pan, place a knob of butter and place the salmon on skin side down.
    After 2-3 minutes or until cooked, turn the salmon.
    After a further 2-3 minutes or until cooked, squeeze the lemon over the salmon.
    Remove from the pan, heat and serve on the pasta.

    Drizzle with dressing and crème fraiche.