Eriikäitlemist

Eriikäitlemist is a traditional Finnish food preservation method that involves smoking or storing food in a way that prevents spoilage. The term Eriikäitlemist is often used to describe the preservation of fish, particularly salmon and trout.

In Eriikäitlemist, fish is typically packed tightly together in a container and covered with fish fat or oil. The container is then sealed and stored in a cool, dark place. The lack of oxygen and the presence of fat or oil prevent the growth of bacteria and spoilage-causing microorganisms, allowing the fish to be preserved for several months.

The Eriikäitlemist method requires careful preparation and storage to be effective. The container must be properly cleaned and sanitized, and the fish must be handled and packed in a way that prevents contamination. The use of fish fat or oil is also critical, as these substances help to prevent the growth of bacteria and other microorganisms.

Eriikäitlemist has its roots in traditional Finnish fishing and food preservation practices. Before the advent of modern refrigeration and canning, Eriikäitlemist was an important method for preserving fish and other foods. Today, it remains a popular method for preserving fish and other foods, particularly among traditional Finnish cuisine enthusiasts.