Huiduttaminen

Huiduttaminen, also known as "huidut" in Finnish, is a traditional Finnish method of drying fish, particularly salmon. The process involves spreading the fish fillets on a flat surface, such as a wooden board or a drying rack, and allowing them to air-dry in a controlled environment. The drying process can take several days, during which the fish is turned occasionally to ensure even drying.

The key to successful huiduttaminen is maintaining the right humidity and temperature. The fish should be dried in a cool, dry place with low humidity, typically between 50-60% relative humidity. This helps to prevent mold growth and ensures that the fish dries evenly.

Once the fish is fully dried, it is often seasoned with salt or other spices before being stored. Huiduttaminen is a popular method of preserving fish in Finland, where it is a staple food. The dried fish can be eaten as is, or used in various dishes, such as soups, stews, and salads. It is also a popular ingredient in traditional Finnish sausage, known as "makkarat."