Kräfta - a Swedish Crawfish Boil (Pic)

At least they're wearing traditional Cajun headwear.

quote:

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Due to the risk of over-fishing, restrictions on river crayfishing were introduced back in the early 1900s. The season was limited to a couple of months from August. Crayfish thus became an exclusive and much sought-after delicacy. The crayfish population in rivers and lakes has also been decimated on a number of occasions by a dreaded parasitic mould.

Today, imported crayfish are on sale all year round, but few Swedes are prepared to abandon the seasonal tradition. In early August, the media set the scene for the feast with detailed tests of the current year’s offerings, tips from celebrities and lists ranking the various brands.

In some years, Chinese crayfish are deemed best, in others those imported from the US. But Swedish crayfish - needless to say - always win. The trouble is, they are very expensive. Whatever their origin, crayfish in Sweden are cooked as the Swedes like them – in a brine, with plenty of crown dill.’

The very few who have private access, of course, catch their own crayfish. The little creatures are night animals, so fishing has to be done after dark. They are caught in wire traps and the bait is often rotten or raw fish. Crayfish must be alive when placed in the saucepan of boiling liquor.

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LINK

Where can I get some of those crawfish party hats? Thats some next level shite

I really hate the word crayfish. I had to stop reading

We did a deal over there 7-8 years ago. Brought our crawfish, rig and Zats products and showed them our way. They were dumbfounded at a 120 qt pot and cooking 40 lbs at a time. The Swedes take about a dozen at a time boil them in a sauce pan on a stove in crown dill, beer (stout), water, sugar, and salt. They prefer to eat them cold. They're really proud of the ones they let soak overnight in the dill mixture in the fridge. The Finnish do pretty much the same. They dissect them and pick them down like a crab. Ripping tails and sucking heads to the tune of 30 crawfish per minute blows their mind.

It's that time of the year for the Swedish crayfish thread....like I've said before....they ain't that great....Aquavit and sills are more better.

first thought is that the word crayfish rlly kills me even tho im rlly tolerant with pronunciation and stuff.
but how do crawfish grow in sweden?!?
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Google is a great tool.

Jamaican Janga

2 cups distilled white vinegar
1 Scotch bonnet chili, seeded
1 clove garlic, minced
1 small onion, sliced
4 allspice berries, crushed
Salt and freshly ground black pepper to taste
1 pound cooked crawfish tails

In a small nonreactive saucepan, prepare a marinade, using all the ingredients except the crawfish. Heat the marinade over a medium flame until it boils.

Place the cleaned crawfish in a crock. Pour the boiling marinade over the shrimp. Cover the crock and store it in the refrigerator for at least 12 hours before serving.

Serve chilled.