Hiekassa

Hiekassa is a traditional Finnish dish that originates from the coastal regions of southwestern Finland, particularly the Åland Islands. The name "hiekassa" translates to "in the sand," which reflects its unique preparation method. The dish consists of fish, typically flatfish such as flounder or plaice, that is cooked directly on hot sand or gravel, often over an open fire or in a pit.

The preparation involves digging a shallow pit in the ground, lining it with hot stones or sand, and placing the fish on top. The fish is then covered with more sand or gravel, allowing it to cook evenly through heat conduction. This method imparts a distinct smoky flavor to the fish while keeping it moist and tender. Hiekassa is often served with a simple side of boiled potatoes, root vegetables, or a fresh salad.

The dish has historical roots tied to the resourcefulness of coastal communities, where cooking methods relied on available materials. While traditionally prepared outdoors, modern adaptations may use a grill or oven with hot stones or sand. Hiekassa remains a beloved part of Finnish cuisine, celebrated for its rustic simplicity and connection to Finland’s maritime heritage. It is sometimes enjoyed during seasonal gatherings, particularly in summer, as a way to honor traditional cooking techniques.