Crayfish season


Above: non-traditional crayfish party spread with the addition of moules frites and garlic bread.

August in Sweden means (hopefully) dark but warm summer evenings, usually the first chanterelles (at least for me), and first and foremost: kräftor, meaning crayfish.

The crayfish season is mainly in August with a couple of jumpstarters in July and then a late season continuing into September. What happens in August is the kräftskiva which pretty much is a crayfish party. You eat crayfish, a few condiments and sidedishes. You also drink beer, schnaps, sing songs and, at least according to tradition, you wear silly pointy hats.

Being slightly allergic to shellfish I usually focus on a couple of crayfish tails as well as on the sidedishes. My favourite is the Västerbottens cheese pie, a high calorie delight comprising of aged cheese from Västerbotten in Northern Sweden not surprisingly called “Västerbottens cheese”. The pie also include onions, dough and eggs. Here is a recipe I wrote a couple of years ago.

Apart from pie you usually also find bread, I usuallt serve good quality baguettes. There should also be butter, more aged cheese (go for the Västerbottens cheese if available) and perhaps some kind of sauce. We usually make lemon mayo which goes well with the crayfish meat.

Kräftskiva is definitely one of my favourite Swedish festivities. So if you find yourself in Sweden in August, try to join one. Skål!

Written By Pakar

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