A Shellfish Parade: Limfjord Lobsters, Danish Crayfish and Crabs

Lobsters

IThings are in full swing in the shellfish department, as they say out in the countryside. The Limfjord lobster season has properly kicked into gear, and fishing will continue right up until July 1st, when the annual closed season begins.

So far, the fishery has been strong, and we fully expect it to get even better as we approach the closure. That means plenty of beautiful Danish lobsters available throughout the month at very attractive prices. In other words: now is definitely not the time to be thinking about Canadian lobster.

The Limfjord lobsters are here, they’re in great shape, and there are plenty of them. Make the most of it while the season lasts.

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Danish crayfish

Lobsters aren’t the only shellfish making a splash right now. The Danish crayfish season is also well underway, and we’ll be selling plenty of them from now through October.

As always, we’re happy to cook them for you, and dear Uncle Frede will have the pots bubbling away Monday through Friday. Just remember to place your weekend crayfish orders for Friday delivery – the crayfish kitchen is closed on Saturdays.

Our crayfish come from a number of private lakes and gravel pits and are a mix of the two invasive species, signal crayfish and red swamp crayfish, along with Denmark’s native noble crayfish. Whenever we have noble crayfish available, we’re more than happy to sell them live. Unfortunately, regulations prohibit the sale of live crayfish from the invasive species, so those must be sold cooked.

That said, you can safely trust Uncle Frede’s skills as a crayfish boiler. He’s done this more times than he can count.

Brown Crabs

Last but certainly not least, we have to put in a good word for the wonderful brown crabs, which are also coming into season right now. They’re already beautifully heavy and well-filled, and they’ll only get better as we move towards autumn. We often have them in stock, but if you’re planning to put brown crab on the menu, make sure to pre-order.

As it has always been: The chefs who are best at ordering their ingredients get the best ingredients.

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