In Bohuslän, anyone can catch their own lobsters once the lobster catching season begins on the first Monday after the 20 September. You can either use your own boat or book a Lobster Package, where you get to join the crew on a guided Lobster Safari held by skilled professional fishermen. This is what I did. It is a still morning when we set off to sea with veteran fisherman Ivan Axelsson as our guide – to bring home the Black Gold of the Ocean.
Its texture is soft and smooth and it has an agreeable sweetness and a salty scent, just like most other types of shellfish. Mussels are bursting with nutrition and can still be enjoyed with a clear environmental conscience. Because mussels are good for the ocean. They purify the water and reduce over-fertilisation, and in my opinion they are also a good example of really smart fast food.
Janne Bark bought and restored the old clock tower (Klocktornet in Swedish) a couple years back. The clock tower is located by the water in Lyckorna in Ljungskile, Uddevalla. The perfect location for Janne’s big passion – nature and wildlife. Janne offers several nature activities from his clock tower – the favorite one being their Mussel Safari.
Few things are as enjoyable as foodie holidays. To travel where your stomach takes you. To discover new gastronomic highlights, interesting cultures, and pack the suitcase full of local delicacies. Last week, I found myself in the middle of a heaving throng of tourism people, food journalists, food lovers and chefs from 28 different countries. For the first time (ever), the World Food Travel Summit had come to Europe. Gothenburg was at the center of proceedings, and the theme for the event was the fast growing food tourism sector. More gastronomic tourist routes to the people.
The much anticipated lobster season starts on the first Monday after the 20th of September each year, this year it falls on Monday the 23rd, and keeps going until the end of April. On Monday, at the crack of dawn, the piers will be crowded as all lobster enthusiasts get ready for what is about to come. At 7 am sharp, the west coats’s waters will be full of eager fishermen and locals alike seeking the so-called ‘Black Gold’ from the depths of the deep blue waters. In West Sweden, the lobsters grow slowly in the cold and salty water, giving it a characteristic and succulent taste.
The forthcoming World Food Travel Summit in Gothenburg – Interview with Executive Director, Erik Wolf
Hundreds of food and travel companies from across the globe will gather at the World Food Travel Summit in Gothenburg, West Sweden (21-24 September)
If anyone can sing the praises of langoustines, it’s me. Because langoustines are among my favorite foods. Newly boiled and still warm, fresh from a liquid to which a tiny amount of porter has been added to bring out the natural sweetness of the shellfish. And what about freshwater crayfish? Yes, please! Cooked with heaps of dill, they brighten up the crayfish party with their cheery red color.
Kräftskiva, or Crayfish Party, is one of Sweden’s most unique and fabulous traditions!
Crayfish parties are mostly held during the month of August, a tradition that started because crayfish harvesting in Sweden was, for most of the 20th century, legally limited to late summer. For more information on the history of Crayfish parties, check out our previous blog-post on the subject. Today, the kräftpremiär – crayfish premier- date in early August has no legal significance. Also, the crayfish parties nowadays often continue into late September.
Easter Witches, Seafood Safaris and Giant cinnamon buns! The Winner of a Seafood-themed Trip to West Sweden, Marie-Charlotte Maréchal, Describes her experience…
What did you see and do on your trip?
On the Friday, I met my sister, who lives in Corsica, at Paris-Beauvais Airport and we took the flight to Gothenburg. Our first stop was the coastal town, Lysekil (an hour’s drive north of Gothenburg on the west coast). On the road we enjoyed the landscape. A few minutes before arriving, our GPS told us to take a “road” on the water. Indeed, at the end of the road we went onto a boat that took us to Lysekil. We put our suitcases at the lovely Strandflickornas Havshotell and took the ferry to the island of Fiskebäckskil, where a table was reserved for us at a restaurant. I’m not very familiar with seafood so it was a great introduction for me, and it was really delicious. At the end of the feast we returned to our lovely room. I really loved the houses on the island and felt like I was in a movie. It was magical.