Gothenburg, a splendid place for salmon
Congratulations to the ones that choose Chalmers, cheap Salmon is coming your way.
Coming from S.E Asia, I've tried different kinds of seafood from shell fish to Grouper fish, even the eggs of horse-shoe crabs (Yes, we Asians eat weird stuff). Thailand is a paradise for sea food (and for some other
things too) and more importantly it's CHEAP. So, seafood lover would never be disappointed with the sea food Thailand offers. However, there's one kind of fish that Thai people love but it's so expensive. We spend a lot of money going to fancy Japanese restaurants just to eat it. Yes, it is SALMON. So, congratulations to the ones that choose Chalmers, cheap Salmon is coming your way.
The price of salmon can go as low as 79 kronor per kilo (of course depending on the offer). Last week, the offer at Hemkop (one of the local super market) was 89 kronor per kilo. And as I was going for my Salmon hunt, I met 4 other Thai students at the supermarket. The moment we saw each other, we were like 'you're here for the salmon?' and the answer was 'yes, duh'. Each one of us got at least 1.2 kg of salmon. It was indeed a happy moment, where you forget all about the hardship of student life. I felt like a queen, just being able to own this much salmon.
If you love seafood, this is going to get better. In August, Swedish people celebrate the crayfish season/festival (will get back with more details why) where people have a small party with crayfish. So, crayfish are the best during that time. Not just crayfish, but crabs are what I really enjoyed as well. They are so big, I could not finish one on my own. If you are planning to arrive in August, go to the 'fiskekrykan' (fish church) and pray. Just kidding, they actually sell all the seafood in the church. To me, it's so classic and elegant but some might find it weird. If you don't like seafood, you can still enjoy the view of the river. So, once again, congratulations to the new students who already know they will be in Gothenburg in Autumn.
Written by: Daphne Hingert