Practical guides, recipes and Swedish food traditions from Fiskskaldjur: how to choose, store, cook and serve fresh fish and shellfish.
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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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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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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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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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What to drink with Swedish seafood: Swiss wines, snaps and beer
Pairing ideas for shellfish, herring, gravlax, smoked salmon and white fish, with Swiss white wines such as Chasselas, plus Swedish snaps and beer.
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How to slice and serve a whole side of gravlax or smoked salmon
A whole fillet feeds a crowd. How to slice gravlax and smoked salmon thinly, how much to plan per person and how to keep the rest.
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King crab legs and langoustines: how to serve them
Our king crab legs and cooked langoustines need almost no preparation. How to open, serve and pair them for an effortless shellfish meal.
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How to cook fresh salmon: pan, oven or cured at home
Three simple ways to prepare a fresh salmon fillet: crisp-skin pan-frying, oven baking at 180 °C, or curing it yourself as gravlax.
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Which sauce with which seafood: hovmästarsås, roe sauce and aioli
Three Swedish sauces and what to serve them with: hovmästarsås for gravlax and crab, roe sauce for cooked fish, aioli for grilled fish and shellfish.
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How to open and eat lobster, crab and langoustines
Step-by-step tips for cutting a cooked lobster, splitting a crab, cracking claws and peeling langoustines, with serving ideas.
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How to cook fresh fish fillets: pan, oven or grill
Simple ways to cook salmon, cod, haddock, monkfish and flatfish fillets: pan-frying, baking and grilling, with timings and sauce ideas.
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How to plan a seafood platter for your guests
Shrimps, langoustines, crab, mussels and sauces: how to build a seafood platter that feels generous and is easy to prepare.
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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.
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