Seafood buffet on Fridays
Every Friday (except during the Christmas buffet season and the summer), we serve our popular seafood buffet at Latitud 58°, where the delicacies of the sea are paired with hearty sides on a lavishly stocked buffet table. We serve crayfish, shrimp, mussels, crabs, and delicious sides. The seafood buffet is included for guests who have booked a package that includes dinner and can also be booked by day guests.
Crayfish boil & oyster tasting on Saturdays
Experience a real crayfish boil on the jetty, see how freshly caught crayfish are turned into salty delicacies in the steaming hot pot. Experts will be on hand to give you the best tips on dill, salt, secrets and cooking time. Of course, we end with a tasting around the pot, some oysters and a glass of bubbly.
Ideal for conferences
Eating seafood and experiencing the magical nature of Bohuslän is a perfect and much appreciated experience for groups. We are happy to tailor an arrangement for your group where you can go out to an island, cook the seafood on site, light some cozy fires and feast on seafood. Or why not book a seafood buffet or lobster soup for dinner in the evening.
Many reasons to enjoy seafood
Eating fish and seafood is in vogue. Besides being insanely delicious, more and more people are choosing to cut down on their meat consumption in favor of all the delicacies of the sea. Many are also choosing to eat Mediterranean-inspired, anti-inflammatory diets and that’s a big thumbs up for fresh seafood – it’s an excellent source of protein packed with vitamins and minerals.
When is the best time to eat seafood?
Autumn is our best seafood season! A rule of thumb is to eat seafood only during months with the letter “R” in their name. That means September to April.
We therefore choose to have a break in the crayfish boil during the summer period from midsummer to mid-August.
Norway lobsters according to Mannerström:
“So, crayfish are great seafood. Remember to remove the stomach of caged crayfish, otherwise it can give a slightly fishy bait taste. If you are going to make broth on the crayfish shell, it is extra important that the stomach is removed. I usually boil crayfish with dill, quite a lot of salt and maybe a splash of beer. I don’t use onion, it adds nothing in my opinion. Remember not to boil crayfish for too long, they will become mealy and dull. I usually pick up the crayfish when it’s cooked and give it a little wind, then let it lie and bask for a day in the water. Another way to eat crayfish is to make a Carpaccio. Take raw crayfish tails and pound them out between two sheets of plastic. Add truffles, olive oil and salt. Then damn things happen, I can say, it’s damn good!” – Leif Mannerström at TanumStrand March 2018
