Aidan O’Donohoe, Stockholm Office, Bord Bia – Irish Food Board

The fishery for brown crab also known as edible crab or common crab is known for its distinct reddish brown upper side and large black tipped claws, is one of the most valuable in Ireland. In the link you can see Irish Chef Neven Maguire prepare the some fresh Irish brown crab. Sweden is a historical partner for trade in Irish Brown Crab, being the fifth largest export destination for Irish Brown Crab. Ireland is also the largest supplier to Sweden, accounting for over 71% of its brown crab imports, totalling 223 tonnes in 2016.

Swedish demand for Brown Crab is very seasonal with a peak in consumption during September and October, which coincides with or Kräftskiva (Crayfish) season, when Swedish celebrate the end of summer at crayfish parties with family and friends. Irish brown crab consumption offers an excellent complement to crayfish during Kräftskiva and can partially explain the success of Irish brown crab in Sweden. Traditionally Sweden has not been a destination for Irish Crayfish however; this year has shown a significant increase in Crayfish Imports. So far in 2017 Sweden imports of Irish frozen Crayfish have gone from virtually nothing to over 50% of total crayfish exports in value terms and with Kräftskiva around the corner, these exports are expected to increase by year end.

The Nordics (Sweden, Norway, Denmark and Finland) have a number of national traditions and holidays centred on food and drink. Producers that can tap into these traditions often find success in the Nordic markets. Click the link to find out more about tapping Scandinavian traditions. Sustainability is also another key factor to wining over Nordic consumers. Origin Green is helping Irish Seafood Origin Green Members to take steps set and achieve measurable sustainability targets, which will be highly important to being successful in the Nordics

To find out more information about this article please contact aidan.odonohoe@bordbia.ie