Tinned Herring & Sprats

Small northern fish, full of character.

From flavourful herring to delicate sprats, this collection celebrates two northern favourites through smoke, spice, clean oils and carefully balanced recipes. Chosen from thoughtful European producers, these tins bring together familiar fish with a distinctly contemporary approach to preserving.

Serve with rye bread, warm potatoes, pickles or something fresh and sharp. Open a tin for a simple lunch, add one to the table for an easy aperitivo, or let its smoky, savoury flavours become the starting point for a meal.

Vanliga frågor

Herring and sprats are closely related oily fish, but sprats are generally smaller and more delicate in texture. Both have a naturally rich flavour and work particularly well with smoking, spices and acidity.
Brisling is a name commonly used for sprats, particularly when they are preserved or smoked. The fish is the European sprat (Sprattus sprattus), a small relative of herring.
They are ready to eat straight from the tin. Try them with rye or sourdough bread, boiled potatoes, cucumber, pickles, fresh herbs or a crisp salad. Smoked varieties are particularly good with something fresh or acidic to balance their rich flavour.
No. Smoking is a classic way to prepare both herring and sprats, but recipes vary. Some are preserved in oil or combined with herbs, spices and other seasonings. Check the individual product page for the preparation and ingredients.
Follow the product label. Transfer leftovers with their oil or sauce to a covered container, refrigerate promptly, and enjoy within two days. Store unopened tins in a cool, dry place.