Crayfish pike; a delicacy that is in time right now! Save the shovel from the crayfish! Wash off mucus (pike skin cream), scrape it clean, fillet and cut out the slack side (buksidan) completely leather and boneless. Cut the thin meat into approx 3 x 3 cm pieces and simmer these for a few minutes in a lobster spatula. Let cool in the spade for a few hours, preferably overnight. Served with dill on butter-fried slices of white bread in the same format with a thin slice of tasty cheese as a base under the crayfish pike fillet! Delicate!

The name pike comes from the ancient Swedish 'sting' which means tip (compare the English word for pike: pike) and refers to the pike's sharp teeth. In Swedish hose is also 'sting' of the tooth.

The pike in the fishing waters around Långå is of very good quality and can be used as an excellent food fish all year round. As the levels of heavy metals and other environmental toxins are partly at barely measurable levels, the pike can be eaten without restrictions.

Under 'Tips' here on the website, you will find more recipes under Kroka & Koka.