Ajitys

Ajitys refers to a traditional Finnish method of preserving fish, particularly common in coastal and island regions. The process involves salting and then smoking the fish, often for extended periods. This technique not only preserves the fish but also imparts a distinct flavor and texture. Typically, oily fish like herring, salmon, and whitefish are used for ajitys.

The preparation begins with thoroughly salting the fish, a crucial step for both preservation and drawing out moisture. After a period of salting, the fish is rinsed and then hung in a smokehouse. The smoking process can vary in duration and intensity, with some methods involving cold smoking for several days to achieve a deep, smoky flavor and a firm texture, while others might use a warmer smoke. The result is a product that can be stored for a considerable time without refrigeration, making it a valuable food source, especially during winter months or for long sea voyages in the past. Ajitys is often eaten as is, or served with potatoes and other accompaniments.