Respect for nature and gastronomic craftsmanship.
Preserved in cans and served as tasty meals
or snacks from the North.
Respect for nature and gastronomic craftmanship is part of our mission. Along the coastlines of the Nordic oceans, we have talked to fishermen, scientists,
company managers, restaurant chefs and others with great knowledge, but often different opinions on what is sustainable and what is not.
Some suppliers who in our eyes show respect for both nature and gastronomic craftmanship do not use recognized sustainability labeling.
Sometimes because an official certification has not been developed for a specific type of catch, or because a small supplier finds it too complicated to achieve.
We have chosen to work with some of them anyway, based on our own judgement. For instance, we source our cold pressed rapeseed oil from a small supplier
on the isle of Bornholm. They are not organic, but they make their oil with great care – and it’s the best.
Others don’t fit the stereotype of small-scale fishermen and companies necessarily having higher standards on sustainability and quality than big scale.
For example, the fine quality of our Icelandic cod liver is secured by a modern and very efficient supply chain from catch to can. And everything from the cod
is made good use of.
Therefore, we have chosen ourselves not to be part of a particular labeling scheme – at least to begin with. However, the wild seafood in our cans is in fact
from MSC certified fishing. This secures a certain level of sustainability.
As we recognize that there is much more to be done, we have decided to take on the sustainability challenge of ‘bifangst’ – bycatch - i.e. the fish and shellfish
that is caught unintentionally when fishing for the most profitable species. We are developing and hope soon to launch products where bycatch is made into delicious canned seafood.