Delicious sprinkles from Grøndals

Buy sprinkles at Grøndals

Grøndals has been around the Baltics and found the tastiest sprats in the entire Baltic Sea. The sprinkles are from Riga Gold, who make fantastic sprinkles. We think it is a perfect part of our range, and that the sprinkling is much more than its small size suggests. We love the sprats' mild taste, delicate texture and absolutely wonderful size.

They fit perfectly on a slice of bread, piled high and delicious. It may be that sprats are snack size, but it tastes like a much bigger fish. We think the small size of sprinkles is the greatest strength, because it provides an easy way to add good fish flavor to dishes without it completely dominating.

Brislingen is superb on rye bread, and does incredibly well as a novelty on the classic Danish lunch table. Try it with chives and chopped beetroot, for example, and see why we went all the way to Riga to find just the right sprat for Grøndals, which you can now buy.

What are sprinkles?

Sprats (sprattus sprattus) are an old classic in Danish fishing, but we mostly use them as industrial fish. It is almost a waste of fish, because the sprat can be an extremely delicious eating fish. It is probably the most well-known version on Danish tables and is like boneless herring - the flavoring agent in the classic "boy" served with wiener schnitzel. We think sprat is an excellent fish, reminiscent of herring in taste, but much milder and much more tender.

The sprat is very common in the Baltic Sea, and that is why it is widely used as a food fish throughout the Baltic. It has started to make its way onto the Danish lunch tables, and we think our version deserves a place on the table next to the marinated herring.

What can sprinkling be used for?

The sprat can do many of the same things as herring, but the meat is much finer and softer. This means that you can easily stir it up with exciting ingredients and make a sparrow salad that is brilliant in a sandwich.

Our smoked sprinkles are extra good, because they are in delicious olive oil that gives more aroma and balance to the delicate, lightly smoked taste. This gives a sprat that tastes like smoked herring and kippers, but which is softer and easier to eat - there are no bones in eating sprat.

We have tried the smoked sprat with egg yolk, chives and salt, and it tastes like sunshine over a well-known Bornholm harbor town. Brisling generally tastes of summer lunches and high sun, so we hope you will welcome our version.