When choosing crayfish, there are several choices you can face. Fishery or international? Frozen or fresh? And how much does it cost? Michael Prising himself likes fresh crayfish.

- If you choose frozen or fresh is up to each and every wallet you have. I advocate fresh crayfish but there are many good frozen and fresh ones that are vacuum packed. But when you freeze crayfish, they can get a little stringy meat, he says.

There can also be a big difference between similar crayfish - and Michael Prising describes it as a science.

- We have been working for many years to find the perfect cancer. Everyone has their own idea of ​​what is the perfect cancer.

Changed cancer tradition

Michael Prising also thinks that we do not eat crayfish in the same way today compared to how we have done before. He says that in the past we ate many more crayfish, when the supply was also greater.

- Today we have many other accessories such as pies, salads and sauces when we eat crayfish. It's made it more of a cancer meal than a cancerous slice, he says.

Swedish crayfish have changed

What is Swedish crayfish has also changed. Previously, there were so-called river crayfish, but for some time signal crayfish from mainly the United States has taken over. The signal crayfish brought with it cancer plague which river crayfish are unable to live with.

- This has meant that the river cancer has largely died out in Sweden. It has become endangered and very difficult to obtain. Signal cancer has spread and is found in both northern and southern Sweden.

Can you say that signal cancer is the new Swedish cancer?

- You could definitely say that, says Michael Prising.