How to cook crayfish in a swedish way:

Start with 1,5 l of water in a boiler (use a boiler 12-15 l).

Add 1 l of water per every twenty crayfish. (Not more than 100 pcs of crayfish at a time is recommended).

Add 30-35g of coarsed salt per litre of water and one lump of sugar to every twenty crayfish.

Use approximately 3-5 stems and sprigs of dill corollas to every twenty crayfish. Seperate corollas from stems. Chop the stems and pestle in a mortar if possible. Place into the simmering water.

While the water is heating upp, keep the crayfish in a sink. Let fresh water run over the crayfish (for best results, keep the crayfish in a fishchest a couple of days prior to preparation).

Take the crayfish out of the water for a quick dry prior to the water boiling.

When the water is boiling, take 8-12 crayfish, put them on a strainer, then place them into the boiler (start with the biggest ones). Make space with a wooden spoon or similar and put new lots of crayfish into the boiler. Ensure that all crayfish are under water. Then place the dill corollas over the crayfish. Do not use a lid during boiling or cooling!

When the water begins to simmer, time for 10 min. Remove foam with a spoon! IMPORTANT! The water must not boil, only simmer! After 10 min start cooling with a light beer. To avoid growth of bacteria, do not touch the water with your fingers.

Enjoy your crayfish when cooled.