Few things say holiday like fresh air, salty skin and dining waterside on super-fresh seafood. Now imagine the thrill of working up an appetite sourcing that meal with your own hands. Throw in West Sweden’s stunning wind-swept coastline and you have the perfect recipe for a seafood safari. These hands-on culinary experiences are trending for good reason, and we’ve fallen for them hook, line and sinker. After all, Sweden plays host to some of the finest catches in the world, from oysters to prawns, langoustine to lobster, mussels and fish. Join a seafood safari in Sweden to follow your dinner’s journey from the depths of the sea to your plate.
For the Best You Have to Go West
When Swedes want to wind down, they head west to the Bohuslän coast and its archipelago of islands. Affectionately called the ‘best coast’, this seaside paradise stretches from Gothenburg to the Norwegian border. It’s home to tiny fishing villages, pristine beaches, glassy fjords, uninhabited islands and abundant seafood in the clean, mineral-rich waters. Key destinations include Smögen, Marstrand, Lysekil, the Koster Islands, Fjällbacka, Grebbestad and Strömstad. Lyckorna in Ljungskile is another popular stop. An easy 45-minute drive from Gothenburg, it has a charming clock tower offering dreamy views of bobbing sail boats and emerald islets sprinkled across the sea. From here you can go on a seafood expedition that gets you as close as possible to the source. The best part? Before the day’s over, you’re rewarded with a decadent meal starring your catch of the day.
What’s on the Menu?
Effectively the Swedish version of the Serengeti, these waters are home to the seafood safari ‘Big Five’: shrimp, oyster, crayfish, mussel, and lobster — collectively known as skaldjur. The safaris, also called shellfish journeys, take place year-round, according to each crustacean’s growth season, with peaks in spring and autumn. Practically every photogenic town or village in the archipelago offers excursions, with some specialising in a particular shellfish. You could, for example, sail out of Smögen in search of lobster and stop off at an isolated island to eat them in peace. Or you could go on a mussel safari up Hafstens Fjord, help harvest your lunch and cook it over an open fire. What’s more, these seafood and fishing trips are complemented by comfortable accommodation and laidback sightseeing along Sweden’s insanely scenic shoreline.
Late Summer Crayfish and Langoustine
Midsummer is a well-known Swedish holiday. But few foreigners have heard of the ‘Crayfish Premiere’ on the first Thursday after August 8th, which is followed by crayfish parties through to the end of summer. Trips take about three hours, and the catch is boiled on board then enjoyed on an island or in a boathouse, and – if you’re lucky – followed by a blissful stint in a wood-fired hot tub or sauna — the best way to end any seafood safari in Sweden.
Lobster Loving in Early Autumn
The first day of the lobster catching season is a big deal in Sweden. Each September, on the morning when the season begins, the piers of Bohuslän are crowded with fishermen and locals arranging their pots and lines. By 7am, the water is studded with weathered boats and buoys as legions of pots are dropped into the deep, cold water ready to catch the ‘Black Gold’ of the ocean. Between September and December, visitors can join the crew of one of the boats then head to a lobster bed to help haul in the pots. Back on dry land, you’ll cook the catch while enjoying a glass of wine before feasting on a lavish lobster dinner at the water’s edge.
Seven Months of Mussel Mania
Mussel enthusiasts will find their mecca in the fjords around Orust, where the crustaceans are harvested sustainably from April to October. Thanks to the clean, chilly waters, the mussels and other shellfish such as oysters grow to a good size and are packed with rich flavour. On arrival, you’ll learn the craft of mussel farming, before the actual harvesting begins. Once you’ve picked enough, you’ll head to a beautiful islet to cook and sample your fresh catch to the soundtrack of lapping waves.
Shucking and Cooking Oysters in Summer
The small village of Grebbestad produces around 90% of all Sweden’s oysters. Each May, the town springs to life as expert shuckers arrive to compete in the Nordic Oyster Opening Championship. When summer’s in full swing, Grebbestad draws visitors who feast on these fat and flavourful native oysters. From the village, you can sail on traditional wooden fishing boats to find oyster beds, learn how to pick them and then shuck and cook them, before devouring your hand-picked delicacies. This is a good place to make time for other ocean-based adventures too, such as kayaking, seaweed foraging and island hopping around the idyllic archipelago.
Swedish Serving Suggestions
Certain seaside recipes and rituals invite visitors to enjoy the treasures of the sea like a local. Shrimp, for example, are delicious in a sandwich or try them smoked and eaten out of a bag as you stroll the boardwalk. You eat crayfish cold, with your fingers. And sucking noisily to extract the juices is perfectly acceptable, even encouraged. Langoustines should be served with schnapps, while prawns taste best from a paper cone and washed down with a cold beer. Mussels meanwhile are cooked in a massive pan, with herbs, garlic, onions, chilli, and white wine, to be enjoyed while perched on the rocks admiring the beautiful view.
Keen to include a seafood safari in Sweden in your next trip? Speak to one of our Sweden specialists to start planning your trip.
