Traditional parties and new variations

The growing demand for crayfish is being met by a growing number of shops and restaurants in Helsinki.

“Traditional crayfish parties are once again very popular; people get together to savour these delicacies and wash them down with aquavit. It is also increasingly popular to use crayfish as ingredients and in different forms,” Karl and Ville tell us.

The new phenomenon of experimenting with crayfish can be seen in many local restaurants that serve them on the menu, but not in their traditional forms.

“Last summer we supplied crayfish to the restaurant Chef & Sommelier, which was serving a complete crayfish menu for the first time. It was a big success: the crayfish soup and everything around it was excellent and attracted a lot of gourmets.”

The small restaurant went through several thousand crayfish in August and September. All the crayfish were caught in Säkylä.

Even a small number of crayfish and provide a lot of flavour when you know how to make the most of them. For example, you can make a delicious broth by boiling the shells,” Huttunen says.