Swedish river crayfish have been threatened by infections more than once – and then the population sharply declined. To preserve these arthropods, restrictions on catching them were introduced at the beginning of the 20th century. The crayfish fishing season, then reduced to a couple of months, began in August. It was at that time that crayfish became a very popular delicacy.
Today, imported crayfish are sold year-round, but very few Swedes are willing to give up the August tradition. At the beginning of the month, preparation for the crayfish season begins on the pages of newspapers, which are full of celebrity tips, ratings of producers and crayfish varieties. One summer they recommend Chinese crayfish, another – American.
But in any ratings, the first line is invariably occupied by domestic, Swedish crayfish, freshly caught, boiled, not frozen – and very expensive. No matter where the crayfish come from, they are always prepared according to a traditional Swedish recipe: boiled in salted water with plenty of dill umbels.
Those lucky ones who have their own body of water prefer to provide themselves with crayfish rather than buy them in the store. Crayfish are nocturnal, so they are caught after dark, using wire snares and rotten or raw fish as bait. When it comes to boiling, the main and not the most pleasant rule is to throw live arthropods into boiling water.
Once upon a time, crayfish feasts were the domain of wealthy people, but today these parties are accessible to absolutely everyone. Over the years, some of their elements have become tradition.
The table is usually set outdoors, and paper lanterns of various shapes and colors are hung around it. The most popular option is a round-faced smiling moon. The tablecloth and colorful plates should also be paper. Guests put bibs around their necks and funny paper caps on their heads. And only when everyone is ready does the celebration begin.
Crayfish are eaten cold, dismembered by hand and noisily sucking out the juice: during such feasts, this is perfectly acceptable. As a side dish, bread and hard cheese, such as Västerbotten cheese, are served. And they mainly drink beer and vodka or bitter liqueurs.
NATIONAL DELICACY
As the portal Sweden.ru notes, crayfish have been eaten in Sweden since the 16th century. For a long time, they remained a delicacy for the aristocracy: the common people were very wary of mollusks, arthropods, and other such creatures. Initially, crayfish meat was used to make sausages, stews, pies, or puddings.
In the mid-19th century, crayfish began to be eaten as they are to this day. The tradition of August crayfish feasts originated among the middle class and then spread everywhere.
In the 20th century, crayfish became a national delicacy. Prices dropped thanks to imports from Turkey, China, and other countries. And today, fun and noisy crayfish parties are a beloved Swedish custom of late summer.