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Scary Seafood: How to showcase the richness of local marine products

Coastal areas and seabed are still not very well known

Western Sweden is a unique collaborative environment for the development of knowledge, innovation and growth in the field of the blue economy (fisheries, transport, tourism, etc.). With the Scary Seafoodproject, the Department of Marine Science at the University of Gothenburg (project coordinator) “Scary Seafood – the new food from the sea”, aims to awaken curiosity and showcase the richness of local marine products. Indeed, coastal areas and the seabed are home to a “food diversity” in terms of edible species which sometimes are still not very well known.

Workshops and interviews with professionals from the marine food sector to encourage the development of these products

This project mainly involves workshops and interviews around these marine species (algae, jellyfish and crustaceans), with fishermen, breeders, tourism and catering professionals, researchers and the public. The final objective of the project is to demonstrate that these resources can become new marketable products, create new culinary experiences and new channels. Therefore, it can be very interesting for economic development for an entire territory.

The seafood products concerned are mainly newly exploited but common marine species, like seaweed or crustaceans that have so far lacked economic value. They may also be by-products of the fish processing industry (heads, viscera, tails, bones, etc).

Culinary experiences and trends

Among the main motivations of tourists and travellers is the desire to experience something new. Then, this project is an opportunity to diversify and develop the services offered to summer visitors. These can be used in a sustainable way to attract curious travellers to Bohuslän.

En vidéo

“Scary food”, whose the term “Scary Seafood”  comes from, refers to foodstuff with an unconventional character. It is often the result of a lack of knowledge or understanding of what can be eaten. Moreover, these products are much less available in shops or restaurants. This can also be explained by the fact that there is no tradition of consumption of these products.

University of Gothenburg, Sweden

Department of Marine Sciences

Maria Bodin (Project coordinator)


Phone: 031-786 66 38/0766-18 66 38

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