Fresh fish cuisine from the far north. Nordic cuisine is characterized by striking simplicity and a close-to-nature enjoyment. This modern cooking style has also been embraced by Mikkel Karstad, who has always had a strong connection to nature. The Copenhagen chef, food stylist, and blogger was introduced to the art of fishing by his grandmother at a young age, along with the subsequent preparation of the catch. In this book, he shares his best recipes—from plaice, mackerel, and pike to mussels, crabs, and langoustines. With a keen sense for modern Nordic design, the creative chef presents delicacies from salt and freshwater, garnished with tidbits of knowledge about sustainable and seasonal fishing, which is particularly dear to the Danish heart. Perfectly complementing the diverse recipes are the atmospheric photos by Anders Schønnemann, capturing the rugged charm of the Nordic coast.