Practical guides, recipes and Swedish food traditions from Fiskskaldjur: how to choose, store, cook and serve fresh fish and shellfish.
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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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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.
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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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Shrimp guide: cooked, smoked or peeled in brine
Which shrimp should you choose? A short guide to our cooked shrimps, smoked shrimps and peeled shrimps in brine, and how to serve each.
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How to sear scallops: a simple pan method
Scallops need only minutes in a hot pan. How to dry, sear and serve them so they stay sweet and tender.
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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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Räkmacka: how to make the classic Swedish shrimp sandwich
A simple recipe for the Swedish shrimp sandwich (räkmacka) with peeled shrimps, egg, lettuce, mayonnaise and dill.
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How to cook fresh mussels: a simple white wine method
Fresh mussels steamed in white wine, garlic and herbs in ten minutes: how to clean, cook and serve them.
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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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Kräftskiva: how to host a Swedish crayfish party
The kräftskiva is Sweden's late-summer crayfish party. How it works, what to serve alongside the crayfish and how to plan it.
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Skagenröra: the Swedish shrimp salad, and how to serve it
Skagenröra is Sweden's favourite shrimp salad: shrimp, mayonnaise, dill and lemon. What it is, how to serve it and how to choose.
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