Fiskerikajen on modern day fish mongering
We're going under the sea to understand why the kind of fish we chose matters
Jesper Hansen started his career as a Michelin chef before getting into fish. He was the Sous Chef of Søllerød Kro in Denmark helping the famous fine dining restaurant get its first star in 2006. Then his career took a turn. Today, Jesper is the Executive Managing Director of Fiskerikajen, a modern-day fishmonger that has been selling sustainably sourced fish to many of the best and most famous restaurants in the world since 1999.
A big thank you to Wavy Wonders for sponsoring this episode. They make seaweed-based snacks that are delicious and easy to eat on the go. Today, you’re going to hear Jesper talk a lot about how we can respect our seas by minding what we consume and where it comes from. Seaweed is a great example of a sea vegetable that is not only wildly delicious, but also does wonders for the environment. If you are hosting a conference, event, or have a workplace where you’d like to serve healthy, sustainable snacks, Wavy Wonders is a great choice. Visit their website to learn more.
I’m hosting a Masterclass on how to start a podcast Tuesday, November 29 over Zoom. I will share how I started the Nordic FoodTech Podcast and grew it to have listeners from 80+ countries with zero marketing or production dollars. If you’ve been thinking about launching a show to support your personal brand, business, or even as a hobby project then this masterclass will give you everything you need to know to get started. Tickets are $50. If you can’t attend the live call, then a replay will be made available.
🐡 Marine Stewardship Council on sustainable fisheries
🍙 Why seaweed is a multi-billion dollar industry
🏡 The global rise of community ocean gardens
🐠 How Iceland is creating a circular economy for fish
🎣 Why Bergen, Hawaii, and Singapore are hubs for ocean startups
🛒 Aarstiderne on sustainable home grocery delivery
Analisa Winther, Nordic FoodTech Podcast Host 2:06
All right. Welcome to the Nordic FoodTech Podcast. We are sitting out at your fishmonger warehouse in Rødovre. And I'd love to start with the story of how Fiskerikajen got started.
Jesper Hansen, Fiskerikajen 2:19
Well, back in 1999, one of my old partners, Kim, he was a fisherman and his boat had burned and basically all he had was this right to sell fish in Rungsted Harbor. So we went over here, and this is the totally different part of the country in the western part of Jutland where it’s all fishermen and basically blue collars over there. He came to Rungsted, which is probably what could be regarded as one of the most high-income places in all of Denmark and he started selling fish from the back of his van. And then over 10 years, he slowly, slowly built a company on Fiskerikajen, which means the fisherman truck in Rungsted. And then, I started working with him when I was a chef in Søllerød Kro. And then all of a sudden, one day, he popped the question if maybe I'd like to be his partner. And I said I don't know.