On the dock – where the crayfish are cooked and the oysters are opened.
As the autumn and winter winds sweep across Bohuslän, the time of year that Claes Persson longs for most begins. He has worked as a waiter at TanumStrand for almost 20 years, and as a genuine Fjällbackabo with the sea in his blood, he knows when the seafood is at its best.
– I love seafood. There’s something special about the taste when the water gets cold,” says Claes. “When I was little, I helped my grandfather kill mackerel – that’s how it all started.”
The delicacies of the sea have their time
Many people associate seafood with summer and sun, but it is actually during fall and winter that they taste at their best. After summer spawning, crayfish, crabs and lobsters have eaten their fill and replenished their reserves. As the water gets colder, the flesh becomes firmer and the flavors cleaner – and mussels and oysters thrive in the clear, cold water.
– This is when the seafood is at its most meaty and flavorful. Crayfish, lobster, crab and oysters are all at their peak,” says Claes.
Visitors from all over Sweden – and the world – come to northern Bohuslän to feast on the delights of the sea. The French and Swiss are often surprised by how good our oysters taste.
“They say there’s something special about our cold waters, something they can’t find at home.”
Crayfish boil on the pier – a beloved tradition
At TanumStrand, the crayfish boil is a natural part of the winter season. Every Saturday, guests gather in the Sjöboden by the sea to experience an authentic Bohuslän crayfish boil. Claes is at the pot, and the crayfish come directly from local fisherman Kalle Kahlman in Fjällbacka.
– The most important thing is not to skimp on the salt, he says with a smile. “Two deciliters of salt per three liters of water, minimum! And eat them lukewarm – that brings out the nutty, sweet flavor.”
During the crayfish boil, fresh oysters are also served from Klemming, which has been fishing wild oysters on the coast of Grebbestad for 40 years with the greatest respect for the sea. The oysters are opened on the spot, served with a squeeze of lemon – and preferably a glass of bubbly.
The scent of the sea, salt and dill spreads over the pier, and the sound of waves is mixed with happy laughter. It’s simple, authentic and just the way Bohuslän should be.
Seafood with love and respect
On Fridays, TanumStrand’s popular seafood buffet is served in the Latitud 58° restaurant, filled with crayfish, prawns, mussels, crabs and tasty side dishes.
– Shrimp is probably still my favorite, but I really appreciate a good crab too,” says Claes. “I like the texture of the crab claws, that firm, juicy meat.”
For Claes, seafood is about more than food – it’s part of life here in Bohuslän.
– Seafood is our culture, our heritage. It is something we are proud of and want to share with our guests.
