From Coast, Lake & River
With thousands of lakes, long coastlines and countless rivers, it is hardly surprising that fish has always played an important part in Swedish cooking. What people ate depended largely on where they lived – herring along the coasts, freshwater fish inland, and salmon wherever the rivers provided it.
Before refrigeration, fish had to be eaten fresh or preserved. Salting, drying, smoking, pickling and fermenting all became part of the Swedish food tradition, giving us dishes that are still eaten today. Fish also became closely connected with holidays and celebrations, from the many varieties of pickled herring on the smörgåsbord to gravlax and other festive favourites.
Here you’ll find traditional Swedish fish and seafood recipes – simple everyday dishes as well as preserved fish, comforting casseroles and food made for the holiday table.
