Practical guides, recipes and Swedish food traditions from Fiskskaldjur: how to choose, store, cook and serve fresh fish and shellfish.
-
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.
Keep reading → -
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...
Keep reading → -
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.
Keep reading → -
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...
Keep reading → -
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.
Keep reading → -
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.
Keep reading → -
Swedish or Canadian lobster? What the difference is and how to serve it
Our cooked lobsters come in two kinds: European (Swedish) lobster and American (Canadian) lobster. Species, origin, how we cook them and how to cut them open.
Keep reading → -
Which herring should I choose? Our herring jars compared
Löksill, senapssill, svartvinbärssill, Smögensill, Torslandasill, matjes and fried strömming: flavours compared, with a recommendation for beginners.
Keep reading → -
How long does it keep? Storage times for our fish and shellfish
Storage times at a glance, as stated on our product pages: fresh fillets, cooked shellfish, smoked and cured salmon, sauces and more.
Keep reading → -
Which white fish to choose: cod, haddock, halibut, turbot, monkfish and more
A quick guide to the texture and taste of our fresh white fish and how to choose between them for baking, pan-frying or steaming.
Keep reading → -
How to store and prepare fresh fish and shellfish at home
Simple, practical tips for storing, thawing and cooking fresh fish, cooked shellfish and mussels when your order arrives.
Keep reading → -
How to order fresh Swedish seafood in Switzerland
Order deadline, delivery day, delivery cost and pickup in Zollikon and Morges: everything you need to know to order fresh Swedish fish and shellfish from Fiskskaldjur.
Keep reading →
