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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  • Shrimp

    Greenland holds a significant position in relation to international fisheries, not only as the world’s largest producer of cold-water shrimp, but also very much because the quality is in a class of its own. Try tasting a warm-water shrimp, cultivated in short time under industrial conditions in a tropical climate – and then a Greenlandic shrimp, which has been allowed to develop on nature’s own terms … Then you’ll be convinced that quality is a matter of origin – and respect for fundamental values.

    A long Process
    Greenlandic shrimps are not farmed like many others, but caught wild in the waters off of Greenland’s coast. What really distinguishes these shrimps from others on the market is however not only the production but in particular their taste and texture. Just as many good wines, other commodities also need time to mature to get their unique taste. This is exactly the case with shrimp. Because of the cold water Greenlandic shrimp have a very long growing period and are therefore not caught un till they are between 4 and 6 years old. In that period they build up a lot of flavor in the flesh. Some of the warmer versions can grow very large in a year, but precisely because they grow so fast they cant develop the flavor. Greenlandic shrimp taste fresh of salt water with a sweet touch and have a firm and juicy texture.

    Dear Child has Many Names
    Greenlandic shrimp is also known as cold-water shrimp, deep-water shrimp, and pink shrimp, due to its pinkish hue and the fact that the largest concentrations are found at about 500 meters depth, where the water temperature is no more than 0-6 degrees Celsius.

    The World’s Largest Producer of Cold-Water Shrimp
    It is the animals’ presence that have made it possible for humans to settle along the coast of Greenland, but in the country’s recent history its economic base lies in the icy waters. The fish and shrimp industry is essential to national economy and local food supply. The shrimp stock off of West Greenland has increased since the early 1990’s and Royal Greenland is today the world’s largest producer of cold-water shrimp. Royal Greenland catches shrimp both with factory trawlers that cook and freeze the catch onboard, and with smaller vessels that land their catch fresh at the factories along the West coast of Greenland.

    The Sustainable Choice
    Concerns about the use of drag nets has led to widespread reform in fishing practices which is designed to cut down on bycatch. As a result, cold-water shrimp are widely regarded as a sustainable seafood choice, routinely winning top marks from organizations which rate seafood on the basis of sustainability.

    Cooking Shrimp
    Cold-water shrimp can be cooked in a wide variety of ways. They can be steamed or grilled whole, shelled and sauteed with a variety of sauces, minced and used in shrimp salad, or added to seafood soups and stews. The only limit is your imagination.

  • Shrimp

    1 small baguette or loaf
    Olive oil
    Ground black pepper
    2 cloves of garlic
    Peeled prawns
    1 red chilli finely chopped
    1 clove of garlic crushed
    1 small shallot finely chopped
    1 stick of celery finely sliced
    ½ a red pepper
    4 spring onions finely sliced

    zest of a lime
    4 sprigs of parsley
    Chilli sauce

    Slice the bread into 2-3 cm thick slices.
    Pour some olive oil on a plate and grind in some black pepper on top.
    Dip the bread in the oil then crush the garlic rub into the bread.
    Toast on a griddle BBQ

    In a hot pan, mix the oil and butter.
    Add the chilli, garlic, and shallot stir for a few seconds.
    Add the celery, pepper, spring onion and prawns and toss (add the Pernod – optional)
    Do this a minute or two and serve on Croute.

    Garnish with the zest of a lime. Sprig of parsley and chilli sauce.