8 below zero
![](http://www.andreaslundin.com/blog/uploaded_images/CSC_0210small-761289.jpg)
As I am writing this blog entry I am sitting in my family kitchen, drinking a cup of coffee. The ground outside is covered in a thin layer of snow and the thermometer is showing 2 degrees below zero.
![](http://www.andreaslundin.com/blog/uploaded_images/DSC_0161small-735192.jpg)
Even though I am a summer kind of guy who likes the beaches of Sydney and getting toasty in the sun there is something special about a cold spring day in Sweden.
Yesterday the temperature fell to 8 degrees below zero and I decided to do a trip to the local smokery to grab some freshly smoked eel, mackerel and salmon. Seafood at it's best.
![](http://www.andreaslundin.com/blog/uploaded_images/DSC_0161small-735192.jpg)
Growing up by the sea, smoking have always been my preferred way of cooking seafood. Even though you can get both cold and hot smoked salmon in Sydney I find that smoking seafood is underestimated as a cooking method. I will make some research and see if I can bring some new found smoking skills to bring back to Sydney.