Crayfish were introduced into the Swedish diet in the 16th century, initially served at banquets for nobility and royalty. Back then, these freshwater crustaceans were seen as a luxury a symbol of affluence and refinement. They were enjoyed in rich sauces or simply boiled and served cold, a tradition that continues today.

By the 19th century, crayfish had become more widely available, slowly making their way from aristocratic dining tables to the homes of everyday Swedes. Their popularity grew so much that in 1878, the Swedish government implemented regulations to prevent overfishing, restricting crayfish harvesting to a short season beginning in early August.

This seasonal limitation gave rise to one of Sweden’s most beloved culinary celebrations: the kräftskiva or crayfish party which began to take shape in the late 1800s and has remained a cherished tradition ever since.

A kräftskiva is more than just a meal it’s a vibrant, festive farewell to summer. Tables are dressed in paper tablecloths, decorated with crayfish-themed lanterns, and surrounded by friends and family wearing colourful paper hats and bibs. It’s noisy, joyful, and unapologetically messy. Snaps (Swedish aquavit) is poured generously, and no sip is taken without a loud drinking song (snapsvisa), most famously "Helan går."

The crayfish themselves are traditionally boiled in a brine infused with salt, sugar, and loads of crown dill ("krondill"), which gives them their signature aroma and flavour. They’re served cold, often with Västerbotten cheese pie, crispbread, sour cream, and beer, creating a unique combination of lightness and indulgence.

Though kräftskiva is especially tied to August in Sweden, Swedes living abroad have continued to celebrate it sometimes adapting it to local climates or dates, but always keeping the spirit alive.

At Swedishness, we bring this cherished tradition to you wherever you are in the world, with authentic Swedish crayfish and everything you need to throw a real kräftskiva of your own.

The crayfish you’ll find at Swedishness are sourced from Marcus Kräftan in Väderstad, Östergötland a name synonymous with quality, tradition, and real Swedish flavour. For three generations, Marcus and his family have been preparing crayfish using Grandma Karin’s secret recipe, a time-honoured method passed down with care and pride.

Each batch is boiled to perfection in a brine of salt, sugar, and crown dill (krondill) a harmonious blend that’s been fine-tuned over decades. This isn’t mass production it’s precision cooking guided by tradition, with every detail handled according to the “rules of ancient art,” as Marcus describes it. The result? A taste experience that’s far beyond the ordinary rich, aromatic, and deeply Swedish.

The crayfish themselves are Swedish signal crayfish (flodkräfta), caught by a trusted network of professional fishermen and private landowners around Lake Vättern and Lake Boren. Every supplier shares Marcus’s dedication to craftsmanship and quality, and carries out careful selection and inspection to ensure that only the best make it into your kräftskiva.

From lake to table, Marcus Kräftan’s process reflects a deep emotional connection to Swedish culinary heritage and you can taste it in every claw.