TableApr – Oct
Seafood Safari
Pulling the pots yourself
You go out on a working boat and pull the pots yourself. What comes up on the Bohuslän coast is langoustine, crab, the occasional lobster in season, and whatever the day provides — and the point of doing it this way is that you eat it within the hour rather than within the week.
Langoustine is the one to care about. It is caught in creels here rather than trawled, which is why it arrives intact and alive, and why it tastes like a different animal from the one sold under the same name elsewhere.
It is cooked on board or on the rocks, in seawater, for a shorter time than you would think. There is bread, there is mayonnaise somebody made that morning, and there is nothing else on the plate.