Eat crayfish, celebrate Kräftskiva!
Kräftskiva explained
A crayfish party is a traditional summertime eating and drinking celebration in the Nordic countries. The tradition originated in Sweden, where a crayfish party is called a kräftskiva. The tradition has also spread to Finland via the Swedish-speaking population of that country.
Crayfish parties are generally held during August, a tradition that started because crayfish harvesting in Sweden was, for most of the 20th century, legally limited to late summer. Today, the ?kräftpremiär? date in early August has no legal significance. Dining is traditionally outdoors, but in practice the party is often driven indoors by bad weather or aggressive mosquitoes. Customary party accessories are comical paper hats, paper tablecloths, paper lanterns (often depicting the Man in the Moon), and bibs. A rowdy atmosphere prevails amid noisy eating and traditional drinking songs (snapsvisa). It is culturally correct to suck the juice out of the crayfish before shelling it.
How to cook crayfish for Kräftskiva
It is easier than you think.
Ingredient:1 dozen fresh or defrosted crayfish per person
1 bunch of crown dill (dill with crowns of flower buds)
Salt (and sugar if desired)
1. Add salt and dill in a pot of water, bring it to a boil.
2. Thoroughly clean crayfish.
3. When the water boil, drop in crayfish one at a time. Water should cover the crayfish entirely. (Do not overcrowd the pot)
4. Cook for about 3-10 minutes depending on their size. You begin timing after the water return to a boil. Crayfish will turn red when cooked.
5. Removed with a slotted spoon to a clean bowl, repeat until all crayfish are cooked.
6. When you are done, strain the stock. Put the cooked crayfish back into the stock. Turn your sink into a ice water bath and let your pot cool in it. Add more fresh dill in the pot. Steeping the crayfish in its own stock will enhance its flavor.
When you serve, strain the crayfish and arrange them on a platter. Garnish with remaining crown dill.
Kräftskiva - Talk of the town
Here are a couple of links pertain to Kräftskiva or crayfish cooking.
- The Local - Crayfish: the messiest party of the year
- Gobbling crayfish is a 500 year old tradition in Sweden but the annual August crayfish parties can be a minefield for a first-timer. Elizabeth Dacey-Fondelius advises on how to slurp like a native.
- Cooking of crayfish
- Like lobster, mussels and other shellfish, crayfish are always cooked alive. The crayfish die within a few seconds after being dropped in the boiling stock. The cooked, cooled crayfish get their characteristic flavour from the salt and crown dill used to
What exactly is crayfish?
Crayfish, crawfish, or crawdads ? members of the superfamilies Astacoidea and Parastacoidea ? are freshwater crustaceans resembling small lobsters, to which they are related. They breathe through feather-like gills and are found in bodies of water that do not freeze to the bottom; they are also mostly found in brooks and streams where there is fresh water running, and which have shelter against predators. Most crayfish cannot tolerate polluted water, although some species such as the invasive Procambarus clarkii are more hardy. Crayfish feed on living and dead animals and plants .
In Australia, New Zealand and South Africa, the term crayfish or cray generally refers to a saltwater spiny lobster, of the type Jasus that is indigenous to much of southern Oceania, while the freshwater species are usually called yabby, or koura, from the Indigenous Australian, and M?ori, names for the animal respectively.
The study of crayfish is called astacology .
Interesed in Swedish cuisine?
Discover more Swedish recipes and side dishes to go with those yummy crayfish!
Nothing but good company and good food
Have you attended or hosted a crayfish party?
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- Crayfish party at IKEA
- Crayfish-01 The "Crayfish Party," a centuries-old Swedish tradition comes to the Tampa Bay area at IKEA Tampa on Friday, August 21, 6 to 9 p.m. (last admission is 8:30 p.m.). In Sweden, crayfish parties are an annual August event where ...
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