Practical guides, recipes and Swedish food traditions from Fiskskaldjur: how to choose, store, cook and serve fresh fish and shellfish.
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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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Roe explained: löjrom, kaviar and lumpfish roe
Vendace roe (löjrom), smoked cod roe spread (kaviar) and lumpfish roe are three different Swedish products. What each is and how to use it.
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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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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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Five seafood starters in ten minutes
No cooking needed: five quick starters from ready-to-eat products such as gravad lax, smoked salmon, shrimps, löjrom and smoked mackerel.
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Three easy fish dinners: cod, witch sole and sander
Three simple recipes for fresh fillets: butter-fried cod with roe sauce, witch sole fried in butter, and oven-baked sander with roasted vegetables.
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A Swedish breakfast (frukost): what to put on the table
Crispbread, Bregott, cheese, kaviar, filmjölk and smoked salmon: how to build a classic Swedish breakfast or brunch from our Swedish groceries.
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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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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.
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Glossary: Swedish seafood and food terms explained
From gravlax to räkmacka: the Swedish words you will meet in our shop and what they mean.
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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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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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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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Falukorv: how to cook Sweden's favourite sausage
Falukorv is a mild Swedish sausage named after the town of Falun. Three easy ways to cook it: fried slices, oven-baked and falukorv stroganoff.
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Swedish kaviar: the smoked cod roe spread on every breakfast sandwich
Kalles Kaviar and Klädesholmens Kaviar are not sturgeon caviar. What Swedish kaviar is and how Swedes eat it.
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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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Swedish home cooking: fish cakes and fish gratin for easy dinners
Fish cakes (fiskbullar and fiskkakor) and fish gratin are Swedish weeknight classics. What to serve with them and how to make the meal complete.
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Mackerel: fresh or smoked, and how to serve it
Atlantic mackerel is rich, flavourful and quick to cook. A short guide to fresh fillets and whole smoked mackerel, with simple serving ideas.
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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.
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Swedish cheeses: Västerbotten, Präst and Herrgård
A short guide to three Swedish classics, how they taste and how Swedes use them: on bread, grated in pies and on the cheese board.
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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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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.
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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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Västerbotten cheese pie: how to serve it with shellfish
How to serve and heat our Västerbotten cheese pie, and what to pair it with: cooked shrimps, skagenröra and roe sauce.
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