CELEBRATE EASTER LIKE THE NORDICS
Despite its religious origins, Easter is a mostly secular holiday in the Nordic countries. They may have a lot in common, but the cultures and traditions of each country are uniquely their own. Find out more about the different Nordic Easter traditions.
SECURE YOUR DELICACIES FOR EASTER, ORDER ALREADY NOW!
All Easter-related products are now open for pre-orders. Please note that some of the products are available only shortly before Easter. And some are only available on pre-order. For guaranteed availability, place your order by latest 28th February 2026.
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Hot (or warm) smoking means curing fish by smoking at a temperature of 70-80°C, making the salmon fully cooked, moist and flavourfull. Warm smoked fish does not require further cooking before consumption although it may warmed up and accompanied with potato puré or rice. It may be eaten like cold smoked salmon, or mixed with salads or pasta. Arrivals every 4-8 weeks depending on the season, please contact us for details -
Hot smoked salmon does not require further cooking before consumption although it may warmed up and accompanied with potato puré or rice. It may be eaten like cold smoked salmon, or mixed with salads or pasta. Hot (or warm) smoking means curing fish by smoking at a temperature of 70-80°C, making the salmon fully cooked, moist and flavourfull. -
Dill is one of the corner stones in the Nordic cuisine and it is one of the most cultivated herbs. This is due to the fact that in the north, where the day is long leaves are composed of more flavoring substances when in the South leaves are almost tasteless. Dill is used widely in seasoning various dishes. It is ideal for example for hot and cold sauces or fish soup, fish gratin and a must on boiled new potatos and salmon sauce. -
This sweet, tangy and crunchy pickled cucumber is a must in every pantry. The ribbed irresistible slices are perfect on your cheese sandwich or in salads. -
Solid colour so as the candle burns the colour remains, 100 % paraffin. Burning time ~ 11,5 hours -
Out of stock
Marimekko is a leading Finnish textile and clothing design company renowned for its original prints and colours. When Marimekko was founded in 1951, its unparalleled printed fabrics gave it a strong and unique identity. -
Marimekko is a leading Finnish textile and clothing design company renowned for its original prints and colors. When Marimekko was founded in 1951, its unparalleled printed fabrics gave it a strong and unique identity. The Unikko pattern by Marimekko is an icon that has enchanted almost the whole world. -
Ekström's Collorit is a gluten-free sauce that adds colour to stews and sauces without adding too much flavour. -
This "gravlaxsauce" is a mustard based sauce that is sweet and flavoured with dill, mild and round in taste. Ideal with fish and seafood, smoked salmon, gravlax, shaved ham and selected cheeses. Ready to serve, just pour on your favourite meal. You can even mix mustard sauce with sour cream to taste. -
Aalborg Jubileums is a golden and pleasant premium aquavit created in 1946 to celebrate the centenary of Aalborg Taffel and is the most exported Danish aquavit today. The refined taste of dill and coriander makes it the perfect choice for any good meal, in particular light and simple modern cuisine. It is best enjoyed chilled, but can also be enjoyed at room temperature. Alcohol by volume 42 % -
Koskenkorva, or Kossu as it usually is called, is a very high quality clear vodka from Finland. Distilled about 200 times (no, not an error), this is produced from spring water, very little of sugar and barley from the distillery's own fields, resulting in an exceedingly pure vodka. Roughly 18,200 grains of premium barley are used in creating just one ½ litre bottle of Koskenkorva. This beverage was named after the small village of Koskenkorva in Ostrobothnia, the place where the distillation took place. Koskenkorva was distilled and produced, with the idea that the drink could be enjoyed both sipped at ambient temperature from a pocket flask and, in a more sophisticated manner, as chilled schnapps. Koskenkorva is not produced for storage in cellars; it can be enjoyed immediately. It will keep almost forever in an unopened bottle – however, as practice has demonstrated, this seems to be possible solely in theory! Kossu is at its best when cold, but can be also mixed for example with Coke (which is then called "Kossukola"), with carbonated water ("Kossuvissy"), orange juice ("screwdriver"), energy drink ("Kossu Battery" or "Virtanen"). Plastic bottle Alcohol by volume 38 % -
This Lapin Kulta premium beer is made from the best ingredients, with respect for nature and traditions. The result is a perfect balance between refreshment and a full-bodied palate. Ingredients: Water, malted barley, hops. Alcohol by volume 5,2 % -
Lysholm Linie akvavit, the ultimate Norwegian aquavit, famous for its maturation in oak sherry casks at sea, a journey that has continued for moe than 200 years. This remarkable story started in 1805 when the Lysholm family sent a ship frrom Norway to East-Asia loaded with goods, including five casks of akvavit. Luckily the aquavit was not sold and by its return they found out that exposing the casks to the constant rolling of the waves and shifting weather conditions had transformed the aquavit, the result being a perfectly balanced aquavit, amber colour and round flavours where caraway and aniseed are the most dominant. Including caraway, dill and fennel with a touch of Seville orange. On the label of each bottle you can see the vessel, dates and a map of the journey the aquavit has made! One to be savoured. Alcohol by volume 41,5 % -
The Mariestads beer is a pale lager from Sweden belonging to the Dortmunder family. It is amber colored and has a full-bodied, bready flavor with a distinct malt aroma. Mariestads is a delightful beer – beer to be enjoyed as a reward. Alcohol by volume 5,3 % -
Marshals Drink/Shot is a flavored vodka of Finnish origin, served as a schnapps. The drink is named after Carl Gustaf Emil Mannerheim, the Marshal of Finland.According to all sources it is important that the glass where the drink is served is poured as full as possible (to the point where surface tension keeps some of the drink in the glass); the glass is then to be emptied without spilling. This practice is said to originate in the Chevalier Guard where Mannerheim once served; every man was entitled one shot of Vodka per day, and through this practice everyone was assured the equal maximum amount. The ingredients of the mixture have been up for debate for almost 50 years, and the original ingredients are not even available anymore. According to some sources the drink is to be made of unflavoured alcohol, sweet vermouth and gin. A must-have with Marskin Vorschmack. Must be served ice-cold. Alcohol by volume 40 % -
Koskenkorva-mint likör - Minttu Koskenkorva Minttu is a refreshingly cool, strong mint liqueur which is best either be enjoyed on its own as shots or added to hot chocolate. Plastic bottle Alcohol by volume 35 % -
Reimersholms OP Anderson Aquavit is the oldest and one of the most popular Swedish aquavits. Golden in colour, it has a distinct flavour of caraway, fennel and aniseed. Aquavit is usually served chilled and unmixed, in small glasses, and is usually accompanied by appetizers or sandwiches; A classic must-have for appetizers with vendace roe, smoked salmon, shellfish, herring or cheese. Alcohol by volume 40 % -
Available from middle of November onwards
Flavoured with caraway and hints of fennel and aniseed, this Swedish aquavit was first introduced in 1931 and bears the name of the southern Swedish province of Skåne, a region famous for its aquavit and vodka production. Skåne is mild, smooth and well-balanced. A classic must-have for herring and crayfish. It goes also well with shellfish, fish soups, cheese fondues and vegetable dumplings. Alcohol by volume 38 % -
In Svenska Nubbar Miniature Pack you find a selection of Swedens 10 most popular regional classic akvavit. A great way to find your new favourite! Contains Skåne Akvavit, OP Anderson, Herrgårds Aquavit, Bäska Droppar, Gammal Norrlands Akvavit, Halland Fläder, Örtagårds Brännvin, Östgöta Sädesbrännvin, Läckö Slottsakvavit and Ranås brännvin. The miniature bottles works great in an ice bucket on the table, on the ‘smorgasbord’ buffet or in the picnic bag. Serve chilled with tasty food. Alcohol by volume 39 % -
These are not Anchovies at all, but sprat fillets; essential when making Jansson’s Temptation. The seasoning is a closely guarded secret passed down for generations, but we can reveal that cinnamon, ginger and sandalwood are included. -
Pickled herring pieces in soured cream seasoned with herring roe and onions. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring. -
Pickled herring pieces in seasoned with brandy (0,5 %) and orange peel. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring. -
The North Atlantic cold-water prawn, Pandalus borealis, is known across the world for its delicate, sweet flavour with a firm and juicy texture. The cold-water prawn is a great source of protein and low in fat, making it a healthy and nutritious delicacy.
The conditions in the northernmost waters are ideal for shrimp, the icy pure water allows the prawns grow slowly and therefore they have plenty of time to develop its unique taste and its fine crunchy texture. The local boats that catch Kutter-shrimp are just a few days at a time at sea. Directly after catching prawns are placed on ice so they stay fresh until the boats come ashore. At the shore only the finest and largest prawns are selected to the Kutter-series. The short lead time from capture to the delivery ensures the best quality of the prawns. The chosen prawns are gently cooked, peeled and frozen. The fresh taste can be supplemented with mild, fatty or acidic flavors. The shrimp is perfect for cold dishes, including salads, sandwiches and appetizers or as a garnish.
Delicious recipes from the manufacturer in English
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Crayfish tails are a real delight in for example pasta and salad -
Pickled herring pieces in sauce seasoned with red wine and onion. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring. -
Pickled herring pieces with onion and red wine vinegar. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring. -
Pickled herring pieces in soured cream seasoned with garlic. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring. -
On SaleSale!%Off28Save 3€3€28%3€Herring fillets in brine for home pickling. Herrings are cleaned, cooked cut into fillets and put in mild brine. The fun is left to you. Just mix with the vegetables and spices you like best, and then pour in the brine. Or why not just mix with a flavored creme fraiche? With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring. -
Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Warm (or hot) smoking means curing fish by smoking at a temperature of 70-80°C, making the salmon fully cooked, moist and flavourful. Warm smoked fish does not require further cooking before consumption although it may warmed up and accompanied with potato puré or rice. It may be eaten like cold smoked salmon, or mixed with salads or pasta. -
Warm (or hot) smoking means curing fish by smoking at a temperature of 70-80°C, making the fish fully cooked, moist and flavourful. Warm smoked fish does not require further cooking before consumption although it may warmed up and accompanied with for example potato puré or rice. It may even be mixed with salads or pasta. -
Out of stock
Pickled herring pieces in mustard sauce. A classic which is found on all buffet tables, especially in Christmas. The marinade is made of sweet and tangy mustard decorated with whole mustard seeds. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring. -
Pickled herring pieces with onion. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring. -
Pickled herring pieces in traditional marinade with onion and carrot. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring. -
The most commonly consumed fish roe in Finland. Traditionally rainbow trout roe is served with red onions and creme fraiche but only you imagination makes the limit for the use. -
The red fine fish roe is the Swedes’ favourite! A splash of colour that gives fresh saltiness to everything from a sandwich cake to a fish sauce. Serve on crispbread with chopped onion and sour cream, or add to sauces for flavour and colour. -
Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Smoked northern pike may be used as smoked salmon.
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Only rainbow trout of the very highest quality is used. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing. -
Only rainbow trout of the very highest quality is used. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing. -
Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Whole rainbow trout fillet of the very highest quality. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing.
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Only salmon of the very highest quality is used. It grows slowly in the cold, clean waters of northern Norway, to firm texture and healthy fat content. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing. -
Only salmon of the very highest quality is used. It grows slowly in the cold, clean waters of northern Norway, to firm texture and healthy fat content. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing. -
Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Only salmon of the very highest quality is used. It grows slowly in the cold, clean waters of northern Norway, to firm texture and healthy fat content. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing.
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Abba Matjes in whole fillets consists of classically seasoned whole matjes fillets, perfect to eat as is or to put up nicely. Serve with boiled new potatoes, sour cream and chives, and – of course – one or two shots of aquavit, and you’ll know what Swedish midsummer tastes like. -
Pickled herring pieces in sauce made of sun-ripened tomatoes seasoned with a pinch of dill. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring. -
Vendace Roe - The Nordic Caviar! The vendace, Coregonus albula, is a fish in the salmonidae family found in freshwater lakes in northern Europe and in diluted brackish water in the Gulfs of Finland and Bothnia. It rarely grows more than 20 centimetres long. The vendace is traditionally the most important target of freshwater fisheries in parts of Fennoscandia. Vendace roe is considered a delicacy, which has been granted a PDO status in the Swedish Bothnian Bay archipelago (Kalix löjrom).After capture the fish are milked, the roe is washed, dried and salted slightly. No other preservatives or additives! Traditionally vendace roe is served with red onions and creme fraiche but only you imagination makes the limit for the use. Take a look at this amateur video, the young lady shows how the vendance is milked for the roe https://youtu.be/2XTGJ03N63w
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The original Swedish cod roe paste since 1954. A Swedish classic used as a spread or with eggs. -
Beetroot salad with a creamy and mild flavour. No meatball sandwich without beetroot salad! Rydbergs salad is made of fine Beetroot from Gotland and is equally suitable for cold cuts of meat to fish. -
Herrgård-cheese has a mild, sweet, nutty, tangy flavour and characteristic small round holes. It is very similar to Gruyere or Cheddar cheese but with a distinctly softer texture. It is good table cheese ideal for snacking, melting and crumbling. It is served as a starter with crusty bread or crackers. Enjoy it by melting it on sandwiches or into a salad. Merlot wine is recommended with Herrgårdsost to bring out the best from each other. -
This semi-soft cheese is sometimes referred to as 'Priest Cheese', describing the traditional one-time custom of paying tithes with agricultural goods including milk in Sweden. Today, this cheese is produced across factories in Sweden from pasteurised cow's milk. It has a rich and strong flavour, which ideally goes well with a snack, or a soup.
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Hot (or warm) smoking means curing fish by smoking at a temperature of 70-80°C, making the salmon fully cooked, moist and flavourfull. Warm smoked fish does not require further cooking before consumption although it may warmed up and accompanied with potato puré or rice. It may be eaten like cold smoked salmon, or mixed with salads or pasta. Arrivals every 4-8 weeks depending on the season, please contact us for details
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Hot smoked salmon does not require further cooking before consumption although it may warmed up and accompanied with potato puré or rice. It may be eaten like cold smoked salmon, or mixed with salads or pasta. Hot (or warm) smoking means curing fish by smoking at a temperature of 70-80°C, making the salmon fully cooked, moist and flavourfull.
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Dill is one of the corner stones in the Nordic cuisine and it is one of the most cultivated herbs. This is due to the fact that in the north, where the day is long leaves are composed of more flavoring substances when in the South leaves are almost tasteless. Dill is used widely in seasoning various dishes. It is ideal for example for hot and cold sauces or fish soup, fish gratin and a must on boiled new potatos and salmon sauce.
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This sweet, tangy and crunchy pickled cucumber is a must in every pantry. The ribbed irresistible slices are perfect on your cheese sandwich or in salads.
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Solid colour so as the candle burns the colour remains, 100 % paraffin. Burning time ~ 11,5 hours
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Out of stock
Marimekko is a leading Finnish textile and clothing design company renowned for its original prints and colours. When Marimekko was founded in 1951, its unparalleled printed fabrics gave it a strong and unique identity.
-
Marimekko is a leading Finnish textile and clothing design company renowned for its original prints and colors. When Marimekko was founded in 1951, its unparalleled printed fabrics gave it a strong and unique identity. The Unikko pattern by Marimekko is an icon that has enchanted almost the whole world.
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Ekström's Collorit is a gluten-free sauce that adds colour to stews and sauces without adding too much flavour.
-
This "gravlaxsauce" is a mustard based sauce that is sweet and flavoured with dill, mild and round in taste. Ideal with fish and seafood, smoked salmon, gravlax, shaved ham and selected cheeses. Ready to serve, just pour on your favourite meal. You can even mix mustard sauce with sour cream to taste.
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Aalborg Jubileums is a golden and pleasant premium aquavit created in 1946 to celebrate the centenary of Aalborg Taffel and is the most exported Danish aquavit today. The refined taste of dill and coriander makes it the perfect choice for any good meal, in particular light and simple modern cuisine. It is best enjoyed chilled, but can also be enjoyed at room temperature. Alcohol by volume 42 %
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Koskenkorva, or Kossu as it usually is called, is a very high quality clear vodka from Finland. Distilled about 200 times (no, not an error), this is produced from spring water, very little of sugar and barley from the distillery's own fields, resulting in an exceedingly pure vodka. Roughly 18,200 grains of premium barley are used in creating just one ½ litre bottle of Koskenkorva. This beverage was named after the small village of Koskenkorva in Ostrobothnia, the place where the distillation took place. Koskenkorva was distilled and produced, with the idea that the drink could be enjoyed both sipped at ambient temperature from a pocket flask and, in a more sophisticated manner, as chilled schnapps. Koskenkorva is not produced for storage in cellars; it can be enjoyed immediately. It will keep almost forever in an unopened bottle – however, as practice has demonstrated, this seems to be possible solely in theory! Kossu is at its best when cold, but can be also mixed for example with Coke (which is then called "Kossukola"), with carbonated water ("Kossuvissy"), orange juice ("screwdriver"), energy drink ("Kossu Battery" or "Virtanen"). Plastic bottle Alcohol by volume 38 %
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This Lapin Kulta premium beer is made from the best ingredients, with respect for nature and traditions. The result is a perfect balance between refreshment and a full-bodied palate. Ingredients: Water, malted barley, hops. Alcohol by volume 5,2 %
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Lysholm Linie akvavit, the ultimate Norwegian aquavit, famous for its maturation in oak sherry casks at sea, a journey that has continued for moe than 200 years. This remarkable story started in 1805 when the Lysholm family sent a ship frrom Norway to East-Asia loaded with goods, including five casks of akvavit. Luckily the aquavit was not sold and by its return they found out that exposing the casks to the constant rolling of the waves and shifting weather conditions had transformed the aquavit, the result being a perfectly balanced aquavit, amber colour and round flavours where caraway and aniseed are the most dominant. Including caraway, dill and fennel with a touch of Seville orange. On the label of each bottle you can see the vessel, dates and a map of the journey the aquavit has made! One to be savoured. Alcohol by volume 41,5 %
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The Mariestads beer is a pale lager from Sweden belonging to the Dortmunder family. It is amber colored and has a full-bodied, bready flavor with a distinct malt aroma. Mariestads is a delightful beer – beer to be enjoyed as a reward. Alcohol by volume 5,3 %
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Marshals Drink/Shot is a flavored vodka of Finnish origin, served as a schnapps. The drink is named after Carl Gustaf Emil Mannerheim, the Marshal of Finland.According to all sources it is important that the glass where the drink is served is poured as full as possible (to the point where surface tension keeps some of the drink in the glass); the glass is then to be emptied without spilling. This practice is said to originate in the Chevalier Guard where Mannerheim once served; every man was entitled one shot of Vodka per day, and through this practice everyone was assured the equal maximum amount. The ingredients of the mixture have been up for debate for almost 50 years, and the original ingredients are not even available anymore. According to some sources the drink is to be made of unflavoured alcohol, sweet vermouth and gin. A must-have with Marskin Vorschmack. Must be served ice-cold. Alcohol by volume 40 %
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Koskenkorva-mint likör - Minttu Koskenkorva Minttu is a refreshingly cool, strong mint liqueur which is best either be enjoyed on its own as shots or added to hot chocolate. Plastic bottle Alcohol by volume 35 %
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Reimersholms OP Anderson Aquavit is the oldest and one of the most popular Swedish aquavits. Golden in colour, it has a distinct flavour of caraway, fennel and aniseed. Aquavit is usually served chilled and unmixed, in small glasses, and is usually accompanied by appetizers or sandwiches; A classic must-have for appetizers with vendace roe, smoked salmon, shellfish, herring or cheese. Alcohol by volume 40 %
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Available from middle of November onwards
Flavoured with caraway and hints of fennel and aniseed, this Swedish aquavit was first introduced in 1931 and bears the name of the southern Swedish province of Skåne, a region famous for its aquavit and vodka production. Skåne is mild, smooth and well-balanced. A classic must-have for herring and crayfish. It goes also well with shellfish, fish soups, cheese fondues and vegetable dumplings. Alcohol by volume 38 % -
In Svenska Nubbar Miniature Pack you find a selection of Swedens 10 most popular regional classic akvavit. A great way to find your new favourite! Contains Skåne Akvavit, OP Anderson, Herrgårds Aquavit, Bäska Droppar, Gammal Norrlands Akvavit, Halland Fläder, Örtagårds Brännvin, Östgöta Sädesbrännvin, Läckö Slottsakvavit and Ranås brännvin. The miniature bottles works great in an ice bucket on the table, on the ‘smorgasbord’ buffet or in the picnic bag. Serve chilled with tasty food. Alcohol by volume 39 %
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These are not Anchovies at all, but sprat fillets; essential when making Jansson’s Temptation. The seasoning is a closely guarded secret passed down for generations, but we can reveal that cinnamon, ginger and sandalwood are included.
-
Pickled herring pieces in soured cream seasoned with herring roe and onions. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring.
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Pickled herring pieces in seasoned with brandy (0,5 %) and orange peel. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring.
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The North Atlantic cold-water prawn, Pandalus borealis, is known across the world for its delicate, sweet flavour with a firm and juicy texture. The cold-water prawn is a great source of protein and low in fat, making it a healthy and nutritious delicacy.
The conditions in the northernmost waters are ideal for shrimp, the icy pure water allows the prawns grow slowly and therefore they have plenty of time to develop its unique taste and its fine crunchy texture. The local boats that catch Kutter-shrimp are just a few days at a time at sea. Directly after catching prawns are placed on ice so they stay fresh until the boats come ashore. At the shore only the finest and largest prawns are selected to the Kutter-series. The short lead time from capture to the delivery ensures the best quality of the prawns. The chosen prawns are gently cooked, peeled and frozen. The fresh taste can be supplemented with mild, fatty or acidic flavors. The shrimp is perfect for cold dishes, including salads, sandwiches and appetizers or as a garnish.
Delicious recipes from the manufacturer in English
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Crayfish tails are a real delight in for example pasta and salad
-
Pickled herring pieces in sauce seasoned with red wine and onion. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring.
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Pickled herring pieces with onion and red wine vinegar. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring.
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Pickled herring pieces in soured cream seasoned with garlic. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring.
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On SaleSale!%Off28Save 3€3€28%3€Herring fillets in brine for home pickling. Herrings are cleaned, cooked cut into fillets and put in mild brine. The fun is left to you. Just mix with the vegetables and spices you like best, and then pour in the brine. Or why not just mix with a flavored creme fraiche? With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring.
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Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Warm (or hot) smoking means curing fish by smoking at a temperature of 70-80°C, making the salmon fully cooked, moist and flavourful. Warm smoked fish does not require further cooking before consumption although it may warmed up and accompanied with potato puré or rice. It may be eaten like cold smoked salmon, or mixed with salads or pasta. -
Warm (or hot) smoking means curing fish by smoking at a temperature of 70-80°C, making the fish fully cooked, moist and flavourful. Warm smoked fish does not require further cooking before consumption although it may warmed up and accompanied with for example potato puré or rice. It may even be mixed with salads or pasta.
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Out of stock
Pickled herring pieces in mustard sauce. A classic which is found on all buffet tables, especially in Christmas. The marinade is made of sweet and tangy mustard decorated with whole mustard seeds. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring.
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Pickled herring pieces with onion. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring.
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Pickled herring pieces in traditional marinade with onion and carrot. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring.
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The most commonly consumed fish roe in Finland. Traditionally rainbow trout roe is served with red onions and creme fraiche but only you imagination makes the limit for the use.
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The red fine fish roe is the Swedes’ favourite! A splash of colour that gives fresh saltiness to everything from a sandwich cake to a fish sauce. Serve on crispbread with chopped onion and sour cream, or add to sauces for flavour and colour.
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Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Smoked northern pike may be used as smoked salmon. -
Only rainbow trout of the very highest quality is used. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing.
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Only rainbow trout of the very highest quality is used. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing.
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Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Whole rainbow trout fillet of the very highest quality. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing. -
Only salmon of the very highest quality is used. It grows slowly in the cold, clean waters of northern Norway, to firm texture and healthy fat content. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing.
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Only salmon of the very highest quality is used. It grows slowly in the cold, clean waters of northern Norway, to firm texture and healthy fat content. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing.
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Out of stock
Only by pre-order, contact us for details
Only by pre-order, contact us for details
Only salmon of the very highest quality is used. It grows slowly in the cold, clean waters of northern Norway, to firm texture and healthy fat content. The packing is ruthlessly honest – clear plastic. No chance to hide cheats under printing. -
Abba Matjes in whole fillets consists of classically seasoned whole matjes fillets, perfect to eat as is or to put up nicely. Serve with boiled new potatoes, sour cream and chives, and – of course – one or two shots of aquavit, and you’ll know what Swedish midsummer tastes like.
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Pickled herring pieces in sauce made of sun-ripened tomatoes seasoned with a pinch of dill. Pickled herring is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread. With an abundance of herring in both the North and Baltic Seas, the Nordic people have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. The big health benefit of pickled herring is the presence of Omega 3 fatty acids and also a spot of Vitamin D. Read more of health benefits of herring.
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Vendace Roe - The Nordic Caviar! The vendace, Coregonus albula, is a fish in the salmonidae family found in freshwater lakes in northern Europe and in diluted brackish water in the Gulfs of Finland and Bothnia. It rarely grows more than 20 centimetres long. The vendace is traditionally the most important target of freshwater fisheries in parts of Fennoscandia. Vendace roe is considered a delicacy, which has been granted a PDO status in the Swedish Bothnian Bay archipelago (Kalix löjrom).After capture the fish are milked, the roe is washed, dried and salted slightly. No other preservatives or additives! Traditionally vendace roe is served with red onions and creme fraiche but only you imagination makes the limit for the use. Take a look at this amateur video, the young lady shows how the vendance is milked for the roe https://youtu.be/2XTGJ03N63w
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The original Swedish cod roe paste since 1954. A Swedish classic used as a spread or with eggs.
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Beetroot salad with a creamy and mild flavour. No meatball sandwich without beetroot salad! Rydbergs salad is made of fine Beetroot from Gotland and is equally suitable for cold cuts of meat to fish.
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Herrgård-cheese has a mild, sweet, nutty, tangy flavour and characteristic small round holes. It is very similar to Gruyere or Cheddar cheese but with a distinctly softer texture. It is good table cheese ideal for snacking, melting and crumbling. It is served as a starter with crusty bread or crackers. Enjoy it by melting it on sandwiches or into a salad. Merlot wine is recommended with Herrgårdsost to bring out the best from each other.
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This semi-soft cheese is sometimes referred to as 'Priest Cheese', describing the traditional one-time custom of paying tithes with agricultural goods including milk in Sweden. Today, this cheese is produced across factories in Sweden from pasteurised cow's milk. It has a rich and strong flavour, which ideally goes well with a snack, or a soup.