Scandinavian · main
Boiled Crayfish (Kräftskiva)
Boiled Crayfish (Kräftskiva) reads herbaceous 6.5, sweetness 5.9 and salinity 3.4 on Palate's 0–10 flavor X-ray — a Scandinavian main, about 44 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.4 / 10
- Sweet & Fruity — 5.9 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 0.0 / 10
- Rich & Fat — 0.0 / 10
- Aromatic & Spice — 6.6 / 10
The measured notes (of 18)
Herbaceous 6.5 · Sweetness 5.9 · Salinity 3.4 · Floral 1.7
What's in it (6)
- 4 lbs fresh
- 6 quarts water
- 1/2 cup coarse salt
- 6 large fresh dill crowns
- 1 tsp sugar
- dill-flavored aquavit for drinking alongside
Time & effort: about 44 min (35 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 3.3 kcal, 0.3 g protein, 0.1 g fat, 0.6 g carbs
How it's cooked (3 steps)
- Bring a large pot of heavily salted water to a boil with dill crowns and a pinch of sugar.
- Add crayfish, return to a boil, and cook for 8–10 minutes until bright red.
- Cool the crayfish in the cooking liquid in the refrigerator overnight so they absorb the dill flavor, then serve cold on a bed of fresh dill.
Dishes with a similar flavor shape
- Moroccan Mint Tea (Atay) — Moroccan
- Mint Julep — Southern
- Afternoon Tea — British
- Sobia (White Coconut Drink) — Egyptian
- Ethiopian Coffee Ceremony (Buna) — Ethiopian
Keep reading: what herbaceous, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.