The highlight of the summer for many Finns is the opening of the crayfish season in late July. People dress up and head for the island and rooftop restaurants to savour the delicious crustaceans. But crayfish are not just for the finer folk, says Karl Huttunen, who sells crayfish for a living.

Karl Huttunen and his colleague Ville Maljanen have a good idea of local eating habits, as they both work behind the fish counter of the Itäkeskus Citymarket, which also supplies crayfish nationwide.

Many people like to prepare the crayfish themselves, but ready cooked crayfish are increasingly popular these days.