This week's catch

Tip from the counter

Perfect for grilling or baking in the oven! Rub the whole fish with salt and pepper, inside the belly too. Fill the belly with your choice of flavourings, for example lemon or lime, herbs and root vegetables. Boiled potatoes and a cold herb sauce are great to serve alongside.

Tip from the counter

Season to taste (salt and pepper is good enough) and fry skin-side down in butter for 1-2 minutes over medium heat, then finish in the oven until the fish reaches a core temperature of 50-52 degrees and let rest for a minute before serving. Potatoes and brown butter are perfekt sides!

Tip from the counter

Sprinkle with salt and black pepper. Squeeze fresh lemon over and add a knob of butter. Bake in the middle of the oven at 175 degrees for 12–15 minutes. The salmon is ready when the inner temperature reaches 54–56 degrees, or when the flesh flakes easily.

Tip from the counter

Coat the herring in equal parts coarse rye flour and breadcrumbs with a pinch of salt, then fry in butter or oil until the surface is golden brown. Serve the herring straight from the pan with homemade mashed potatoes, browned butter, chopped red onion, sugared lingonberries and green peas. If you have herring left over, it's perfect to layer in a 1-2-3 brine with a few allspice berries and bay leaves, and after 2-3 days the herring is ready to eat. Delicious on a slice of coarse bread with a scoop of hovmästarsås (mustard sauce).

Tip from the counter

Season with salt and pepper if you want to keep it simple. A classic approach is also to double-coat – first dredge in plain flour, dip in beaten egg, and finally coat in breadcrumbs. Fry the fish in plenty of butter or oil for approximately 1–2 minutes per side or until it gets a nice colour. Serve with boiled potatoes and lemon sauce or remoulade sauce.

Tip from the counter

Cod's cousin with slightly firmer flesh that you can advantageously use instead of other white fish! Salt and pepper the fish fillets. Let them sit at room temperature for a while before cooking if you like. Fry the fish in plenty of butter (clarified butter is best for frying fish) over medium heat for approximately 2-3 minutes per side. Baste the fish with butter during frying. You can also let it finish cooking on low heat in the oven.

Tip from the counter

Really just needs salt and pepper. It's a good idea to salt it a couple of hours before cooking. To get a juicy and perfectly cooked cod loin, aim for an internal temperature of 48–52°C, cooked either in a low-temperature oven or fried in brown butter. Let the fish come to room temperature for a while before cooking for best results.

Tip from the counter

Simply peel and pop straight in your mouth! Serve with aioli, a good pie and some bread and your dinner is complete!

Tip from the counter

Serve cold as they are, or together with some nicely fried bread, creamy aioli and a lemon wedge.

Tip from the counter

Crack the claws with a hammer or tongs and extract the meat – cooked and ready to eat straight away!

Tip from the counter

Cooked and ready!

Tip from the counter

Cook in white wine and herbs. The mussels are ready when they've opened, and any that remain closed should be discarded. Save the cooking liquid and add plenty of cream to make a wonderful white wine sauce to serve with the mussels or other fish!