When cooked, cool the pots in a sink filled with cold water; change the water a couple of times to allow for quick cooling. Take the pots to the cellar and let the crayfish sit overnight in the salty water.
Catching some European crayfish (Astacus astacus) in Kainuu, Finland (2013).
At places you can see the little fellows lurking under the surface
Picking up the merta (a fish trap) as the sun sets.
Couple of crayfish there. Altogether some 80 were caught, good for a party of four.
Hakkliha pannkook aka pancakes / crepes with minced meat, red cabbage and sour cream – with the ever-present dill sprinkled on top. This dish is very typical of Estonia, or at least it’s served all over the place.
A plate of roast pork with Taako Pihtla, Estonian koduõlu or farmhouse ale, at the Veski Trahter, Kuressaare, Saaremaa, Estonia. Like Finnish sahti, koduõlu is a true craft beer made with the traditional method.