Can you eat red crayfish on Smögen?

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Writer: Helena Bergström

The crime is committed on Smögen. We have just arrived on the Bohuslän coast, and we are of course planning to taste the seafood of the west coast. But we also happened to have a package of frozen red crayfish with us, which we now enjoyed with a view of the Smögen coast. The question is, is this actually a bit sinful...? Sort of like ordering falukorv at an Italian restaurant?

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You may not ”get” it… but we did it anyway!

We love all kinds of seafood, and our absolute favorites include shrimp and crab. Eating red crayfish is also a tradition for us, and we would rather not experience an autumn without a little crayfish party – even if it can sometimes be a simpler ”party” for two in the camper.

The thing is that we hadn't eaten crayfish yet this year, and we didn't want to miss this. All said and done: We got a package of frozen crayfish at ICA Maxi in Uddevalla. Then we drove to Smögen.

A crayfish is not the same as... a crayfish

We call both the dark red and the light red delicacy the same thing – crayfish – but that doesn't mean that it is same thing.

The crayfish we in Sweden usually associate with crayfish slices are freshwater crayfish, especially crayfish and signal crayfish. They live in lakes and streams and only turn red when cooked.

Traditionally, they are cooked with plenty of dill, which gives the characteristic taste and aroma that many associate with Swedish late summer evenings and crayfish platters.

The lobster is a completely different species and, as the name suggests, lives in salt water. In Sweden, it is mainly fished along the west coast and is a real Bohuslän delicacy.

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The crayfish is lighter in color, has a long, narrow body, and a slightly different, often milder and sweeter meat. It can be boiled, grilled, or gratinated and is often served as part of a seafood dinner. So even though we call both crayfish, they are actually two quite different dining experiences.

One tastes like the sea – the other tastes like August

At least that's how we experience it. The sea crayfish tastes of the sea, in a fresh and somewhat exclusive way. The freshwater crayfish has a slightly more intense taste and is more reminiscent of seafood feast and late nights, funny hats and songbooks.

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We probably like the red crayfish a little more (can we even say that?) but that's perhaps not just connected to the taste, but also to all the memories and feelings surrounding crayfish parties and nice August evenings with friends.

So, which ones are actually the best?

Well, this is a matter of taste After all, which crayfish do you like best – the sea crayfish or the freshwater crayfish?

And while we're at it: Should the crayfish be Swedish or imported? Should it be dill or not dill? And by the way: Do you even like crayfish?

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