Danish tinned fish at its most considered. Fish raised in the cold, clear water of the Faroe Islands, gently smoked over beech wood, then preserved in organic cold-pressed rapeseed oil typical of the north instead of the usual olive oil. The fillets stay firm and the wood smoke is pronounced. Fangst's own advice is the best advice here: good bread, maybe a lemon, served cool or at room temperature. Dense rye bread and pickled onion is kind of the classic.
