THE NOBLE ART OF EATING CRAYFISH*
Instructions given to Buckland Club members at the 1960 Swedish Crayfish Party
Summer brings with it an event dear to the heart of every Swedish man, woman and child. That is why we are directing these lines to you, to help you to tackle the sweet, dill-smelling problem of a dish full of crayfish.
The art of eating this shell-fish has its great psychological moments. There are those instants when force has to be met with force and battle is done with a shining knife; there are those quieter moments when fingers curiously explore in crevices of shell. But all devices and subterfuges are allowed that justice may be done to the fish and you. When you have glanced through the lines of the following advice, add your own note – never let your table partner sense your puzzlement.
(1) Pull off the claws.
(2) Cut off the head behind the eyes.
(3) Lift off the shell.
(4) When you have removed the shell, feel for two small horn-like protuberances with the thumb and first finger of the right hand, lift and they will bring up with them a small black container which must be thrown away.
(5) In the shell there is good meat, which should not be forgotten.
(6) Suck the part of the crayfish now uncovered by the shell.
(7) Cut off the tail section by section; then eat it.
(8) Cut the claws and eat the contents. Place the heads in a neat ring around the plate. The shells can be fitted one into the other in groups of five, and so facilitate a quick statistical survey of the level of consumption. Wash your hands in a bowl of lemon or salt water.
WITH CRAYFISH ONE USUALLY DRINKS BEER AND AQUAVIT, IF YOU WISH.
October 12th, 1960
* From instructions provided at a Swedish Restaurant in Karlstad.