Practical guides, recipes and Swedish food traditions from Fiskskaldjur: how to choose, store, cook and serve fresh fish and shellfish.
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Stekt inlagd strömming: Sweden's fried and pickled Baltic herring
Baltic herring (strömming) is fried and then pickled in a sweet-sour marinade. What it tastes like and how Swedes serve it with potatoes, sour cream and...
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Smoked salmon brunch ideas: eggs, rösti, blini and a warm salad
Scrambled eggs, rösti, blini, a warm salad with new potatoes and open sandwiches: easy brunch dishes with cold-smoked, warm-smoked or cured salmon.
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How to remove pin bones and skin a fish fillet
A short technique guide: find and pull pin bones with tweezers, and remove the skin from a salmon or cod fillet with a sharp knife.
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How to tell that fish is fresh: five simple checks
Smell, eyes, gills, flesh and skin: five quick checks that tell you whether fish is really fresh, and what to look for in a fillet.
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Shrimp, prawn, langoustine, crevette: what is the difference?
Shrimp, prawns, crevettes, Garnelen, langoustines and scampi: the names differ between languages and shops. Here is what we mean by each.
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Five quick Swedish seafood lunches
Räkmacka, kaviar and egg, gravlax on rye, herring with potatoes and a skagenröra baked potato: five lunches ready in minutes.
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How to roast a whole turbot: slow-roasted and served at the table
Turbot is one of the great flatfish. Roast it whole, low and slow, with butter and lemon, and serve it from the bone at the table.
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Buy fresh fish in Zurich, Zollikon and Morges: shop, market and delivery
Where to buy fresh Swedish fish and shellfish around Lake Zurich and Lake Geneva: our shop in Zollikon, the Saturday market in Morges and home delivery...
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Mild fish for beginners and children: our easiest choices
Not everyone loves a strong fish flavour. These mild, white fish are the easiest to cook and the easiest to like: cod, haddock, sander and sole.
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Make gravlax at home: a simple step-by-step recipe
Salt, sugar, pepper and a lot of dill: how to cure a fresh salmon fillet into gravlax in your own fridge in two days.
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The Swedish smörgåsbord: how to build one at home
A smörgåsbord is served in rounds: herring first, then cold fish, cold cuts, warm dishes, cheese and dessert. Here is how to build one with products...
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Fish, crustaceans or molluscs? Seafood allergens explained
In EU food law fish, crustaceans and molluscs are three separate allergen groups. Here is which of our products belong to which group, and where to...
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Plan a seafood dinner: from order to table in five steps
A simple timeline for hosting with fresh Swedish seafood: when to order, where to collect, how to store and when to cook.
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Swedish side dishes for seafood: dill potatoes, cucumber salad and more
Dill potatoes, pressed cucumber, butter, bread and a fresh salad: simple Swedish side dishes that go with shellfish, fish and gravlax.
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Swedish seafood apéro: five easy canapés
Gravlax on crispbread, skagenröra toasts, roe on blini, herring on rye and Västerbotten pie: five canapés for an apéro with Swedish seafood.
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How much seafood per person? A simple quantity guide
Fillets, shrimps, mussels, lobster, crayfish, salmon and roe: rule-of-thumb quantities per person for a starter, a main course or a party.
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Swedish seafood through the year: what is in season when
From Swedish lobster in autumn to crayfish in late summer and halibut from November: a short guide to the seafood seasons behind our weekly selection.
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Knäckebröd: Swedish crispbread and how to eat it
Knäckebröd is Sweden's classic rye crispbread. What it is, how Leksands makes it and five ways to serve it with seafood, cheese and butter.
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Sander (zander): the Swedish freshwater fish from Lake Hjälmaren
Sander, also called zander or pike-perch, is a lean freshwater fish with firm white flesh and a delicate flavour. What it is and how to cook...
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Firm white fish for the oven and grill: wolffish, monkfish and halibut
Wolffish, monkfish and halibut have firm, meaty flesh that holds together on the grill and in the oven. How to cook and season each.
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Easy seafood spreads and dips: mackerel pâté, shrimp spread and roe dip
Three five-minute spreads for bread, crispbread and crudités: smoked mackerel pâté, shrimp and dill spread, and a quick roe dip.
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From the Gothenburg fish auction to your table: our weekly journey
How fresh fish gets from the Gothenburg fish auction on Wednesday to Zollikon on Thursday morning in our own truck, and how it reaches you.
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A three-course Swedish seafood dinner for six: menu and shopping list
A complete dinner party menu: gravad lax starter, baked white fish main and a cheese course, with quantities for six guests and what to order.
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Fiskgryta: a Swedish fish stew with white fish, mussels and shrimps
A simple Swedish fish stew for four: white fish, mussels and shrimps in a creamy tomato-saffron broth. Ingredients, method and what to serve.
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