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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Click here to discover products coming from our land.
Click here to discover products coming from our sea.
  • Shellfish

    Export of fish, shrimp and not least shellfish is the main source of income for the Greenlandic economy. The fishing industry can be divided into ocean-going and coastal fisheries. Large ocean-going shrimp trawlers process the catch on board, while the coastal, inshore fishery is based on small and medium-sized boats that deliver the catches to factories on land.

    Greenland holds a significant position in relation to international fisheries. Both as the world’s largest producer of cold-water shrimp, but also very much because the quality is in a class of its own. 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. Greenlandic shrimp (link) and snow crab are therefore rightly world famous. But also Greenlandic scallops and mussels are sought after and the waters are full of gastronomic surprises such as sea urchin roe and seaweed …

    Snow Crab
    The snow crab has snow-white juicy flesh that is orange-red on the outside. The taste is mild and very delicate. They live in areas with bottom temperatures between -1 – 4 Celsius and it will normally take at least 8-9 years from when the crabs are hatched till they are large enough to be part of the commercial fishery. Snow crab is normally caught with pots – small cages covered with nets – which the crabs can crawl into but not out of. This method is very gentle to the environment and does not inadvertently catch other species. Squid, mackerel or cod is used as bait. In Greenland all females are thrown back into the sea to reproduce, and only males that are 10cm or more across the body are retained.

    The common mussel lives at the water's edge on rocks all the way along the coast of Greenland. At low tides you can sail out and pick them directly into your bucket. The water is so cold and clean that it's unusual for the mussels to be "off". Raw mussels are wonderful to eat and many people in the country seek out the good mussel locations and eat them directly from hand to mouth when walking along the beach. Others make a small fire on the shore and cook the mussels in seawater.

    Scallops are typically found in 20 to 60 meters depth in the mouths of fjords, narrow straits and shallow thresholds with strong tidal currents. The growth rate of scallops in Greenland is generally very slow compared to other areas and it is not unusual that scallops take

    more than 10 years to reach a shell size of 65mm, which is the minimum size for harvesting in Greenland. The scallop's closing muscle is one of the finest and most expensive Greenlandic delicacies. In its raw state, it almost melts on the tongue; it feels rich and delicious in the mouth, and many Greenlanders believe that its fine nuances taste best when raw.

    Sea Urchins
    Most wouldn’t consider sea urchins to be edible, however sea urchin roe has a sweet taste and a smooth, rich, buttery texture. A great delicacy – also said to be an aphrodisiac! They can be a challenge to handle, but the reward is worth the effort. Commercial divers collect wild sea urchins by hand. This method is very environmentally friendly, with little impact on the habitat and no bycatch of non-target species. Sea urchin roe is rich with protein, fibre, and vitamin C. It is also a healthy source of vitamins A and E, iodine and calcium, helping to warm and energize the body, promoting good blood circulation.

    Along the coast of Greenland there is plenty of various kinds of seaweed of high quality. The use of seaweed has for many years been rather limited in the Nordic countries but with the spread of the Japanese sushi tradition this valuable ingredient has been rediscovered – also in Greenland, where seaweed is used in several ways: as a dried or fresh spice, as garniture in different dishes, in salads, in hot and cold soups and sauces, as well as a snack. And new ways to use these healthy plants are continuously found, such as butter added seaweed.

  • Scallop Canapes

    20 croutes
    20 scallops
    1 lemon
    1 small lettuce shredded
    1 tbsp mayonnaise
    Salt and Pepper
    2 small cherry tomatoes
    250ml olive oil
    2 cloves crushed garlic
    Ground salt and pepper

    Slice and cut some bread, drizzle with some olive oil and grind some salt and pepper and chop a sprig of thyme and lightly rub on.
    Bake in a tray until crisp. Remove and cool.

    Mix the shredded lettuce with the mayonnaise and season.
    Place a spoonful on each Croute.

    Dip the scallops in the oil for a minute and place on the BBQ.
    Once cooked, remove from the bbq and squeeze over some lemon.
    Place one scallop on each Croute.
    Slice a very thin slice of tomato and garnish.