Signal crayfish boiled with dill and salt, served cold with hard cheese, toast and aquavit in August. The kraeftskiva is a Swedish social ritual rather than a restaurant dish, eaten outdoors with paper bibs and singing.

Where to eat Kraeftskiva (Crayfish Party) in Gothenburg

3 editor picks for Kraeftskiva (Crayfish Party) in Gothenburg, ranked by editorial score. All Gothenburg signature dishes · Kraeftskiva (Crayfish Party) across every city.

  • Feskekorka Shrimp Stalls

    Order Fresh Bohus prawns, Smoked salmon sandwich, Crayfish in season

    The shrimp counters inside Feskekorka fish market serve Goteborg's signature street food: fresh West Coast prawns eaten standing at the counter.

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  • Stora Saluhallen

    Stora Saluhallen is Gothenburg's grand 19th-century indoor market at Kungstorget, housing over 40 traders selling West Coast seafood, Swedish charcuterie.

    DetailsDirections

  • Gamla Ulla

    Order Crayfish (August), Hot smoked salmon, Prawns by the kilo

    Gamla Ulla is a Feskekorkka market stalwart selling cooked crayfish, smoked herring and West Coast shellfish from a counter that has supplied Goteborg.

    DetailsDirections

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Make it at home

Serves 613 hrEasy

Ingredients

  • 3kg live signal crayfish, or 3kg frozen pre-cooked crayfish in brine
  • 5L water
  • 300g coarse sea salt
  • 100g caster sugar
  • 10 large bunches fresh dill, crowns preferred
  • 2 tbsp whole black peppercorns
  • 1 dark beer (Swedish porter)
  • For serving: aged Vasterbottensost cheese (or Vasterbotten substitute), buttered Swedish knackebrod, soft bread, aquavit
  • Paper bibs, party hats (compulsory)

Method

  1. Bring water, salt, sugar, half the dill, peppercorns, and the dark beer to a rolling boil in a very large pot.
  2. If using live crayfish, plunge them in headfirst in batches of 10. Cook each batch for exactly 8 minutes once the water returns to the boil.
  3. Lift cooked crayfish into a deep container.
  4. Strain the cooking liquor over the crayfish until fully submerged. Top with the remaining dill crowns.
  5. Cool to room temperature, then refrigerate at least 12 hours and up to 36; the dill-and-salt brine penetrates overnight.
  6. Drain and pile the crayfish onto a large platter with fresh dill scattered over.
  7. Set out cheese, knackebrod, bread, and small aquavit glasses. Pour the aquavit ice cold.
  8. Eat with hands: break off the tail, suck the head, dip the tail meat in cheese-crackers. Sing snaps songs between drinks.

Editor tip. The 12-hour brine is what separates a real kraeftskiva crayfish from a sad boiled one; serve the same day you cook and they will taste of seawater rather than dill.