Kaidyti

Kaidyti is a traditional Lithuanian method of preserving fish, particularly salmon, by drying it in the open air. This technique has been practiced for centuries and remains an important cultural and culinary tradition in Lithuania. The process involves carefully preparing and drying the fish under specific conditions to ensure both safety and optimal flavor.

The term *kaidyti* comes from the Lithuanian word *kaidas*, which refers to the wooden racks or frames used to hang the fish during the drying process. The fish, typically salmon, is first cleaned, gutted, and salted. It is then hung on wooden racks in a well-ventilated area, often outdoors, where it is exposed to natural sunlight and breezes. This method allows the fish to dry slowly, preserving its texture and nutrients while extending its shelf life.

Kaidyti is not only a preservation technique but also a social and seasonal activity. In Lithuania, it was traditionally carried out during the autumn and winter months when salmon migrated upstream. Communities would gather to prepare and dry the fish, creating a sense of shared tradition. The dried fish was later used in various dishes, such as soups, stews, or simply eaten as a snack.

Today, *kaidyti* continues to be valued for its cultural significance and the unique taste it imparts to the fish. While modern methods of food preservation have become more common, many Lithuanians still practice this traditional technique, either for personal enjoyment or as part of cultural heritage preservation efforts. The process reflects Lithuania’s deep connection to its natural resources and historical practices.