/ Written by Grace Fitzgerald

The adventures of rubber-clad food writers on Lake Vänern

Reporting from Lake Vänern. Spiken harbour to be precise. And it is time for a trip into another world.

One excited reporter hogging the front of the boat on Lake Vänern. Yes. It's me.

After a perch and red gold lunch, a gang of well-fed journalists dressed in autumn clothes and waterproof gear (and rubber boots) now board a friendly local fisherman’s boat at the quaint little harbour on the island of Kållandsö. A freshwater fishing hub on Lake Vänern. The spot from where vendace roe is fished every year between October 17th and December 17th.

Photographer: Tina Sjöstedt

It is notable that here, the locals are in tune with nature (and us journalists look like vacationing penguins in rubber; awkwardly shuffling around independently in small groups and staring). We observe the lakeside Spiken harbour is a little village of industry. Approx. ten fishermen work here full time with roe fishing. On your visit here you can meet with both Petter Nordgren and Kenth Jonsson. The sons of the first roe fishermen at Lake Vänern.

Photographer: Tina Sjöstedt

Back to the boat. Our fisherman (Kenth Jonsson) navigates us through a little portion of the massive Vänern to witness where the Vänern roe comes from. He says nothing. He doesn’t have to. Wisdom and a lot of calm times on the lake are written all over his face. We chug along. We see eagles. Misty forested islands everywhere. A fairytale castle in the distance (Läckö). Our noses go red with the refreshing cold. OK. I am lying. It is just cold. We are defrosted with hot äppelmust (warmed, recently freshly-pressed and all-natural local Swedish apple juice). Back at the harbour now. So we shuffle off the boat and await the next adventure.

Comments

Susan Marquez

Hello West Sweden! Here on a culinary adventure with a bunch of lovely Swedish journalists and food bloggers. Our mission? To participate in a Swedish ‘löjromsresan’. That’s a Swedish vendace roe fishing adventure for Sweden’s version of caviar. The delicate golden balls of joy come from a salmon related species of fish called Coregonus albula, locally known as Siklöjan and a bunch of other unrelated names for some unknown reason. Our first port of call — or harbour in this case — is at Spiken; a picture-perfect little harbour on Sweden’s largest lake, Vänern.

/ Written by Jenny Jonevret

Culinary Academy in WestSweden Gothenburg 2015

Crayfish - Photo Lisa Nestorson
West Sweden is famed for its wide variety of top-quality, natural, organic produce. The forests of inland Dalsland provide an impressive range of game, berries, mushrooms and fresh fish, while the countryside bordering the Göta Canal is teeming with farm shops selling locally produced fine cheeses, high-quality dairy products, beer and schnapps. Fertile farmland makes the region ideal for growing crops and raising livestock on sustainable and traditional organic lines. Unique culinary highlights include wild garlic in the spring in Kinnekulle, exclusive roe from Lake Vänern in the autumn and fresh seafood all year round. In the cold, clean and mineral-rich water of Sweden’s West coast, shellfish grow more slowly, developing a fuller flavour, which makes these North Sea shellfish some of the best in the world. Visitors can treat themselves to lobster, mussels, oysters, crayfish and prawns, and learn how to catch and cook them on a unique seafood safari.

The region’s capital city, Gothenburg’s coastal location means easy access to fish and shellfish that stand out on quality and flavour. Add an authentic coffee shop culture that prides itself on its cakes and pastries, and Gothenburg is a food lover’s paradise. The city’s chefs work with local produce and seasonal food, preferably organic. Their modern approach to cuisine rests on Swedish traditions combined with new flavours and ideas drawn from all over the world. Today six restaurants in Gothenburg – 28+, Bhoga, Koka, Sjömagasinet, SK Mat & Människor and Thörnströms Kök – have been awarded a Michelin star. But if you’re looking for fabulous food, there’s far more to Gothenburg than that. Gothenburg was named Sweden’s Food Capital in 2012, with the jury citing the vast array of food the city has to offer, its abundance of local produce and high-quality restaurants, not to mention the fact that the food served in schools and hospitals is nutritious as well as sustainably sourced.

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/ Written by Grace Fitzgerald

If you build it, they will come

photocred: Fia Gulliksson, Food in Action

There’s no beating about the bush with Swedish Fia Gulliksson of Östersund—a woman on a mission. She is all about three things; people, passion and produce. She tells us how she brought Östersund, her regional area of Sweden, to international acclaim through sheer will and determination.

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