Kaksipolttista

Kaksipolttista refers to a traditional Finnish method of smoking fish, particularly prevalent in coastal and lake regions. The name literally translates to "two-fire" in Finnish, alluding to the two distinct stages of the smoking process.

The first stage involves a lower temperature, around 60-80 degrees Celsius, where the fish is slowly smoked and cooked through. This low and slow method allows the fat to render and the smoke to penetrate the flesh, imparting a distinct flavor and aroma. This initial smoking period can last for several hours, depending on the size and type of fish.

Once the fish is cooked, the temperature is raised to a higher level, typically around 100-120 degrees Celsius, for the second stage. This higher heat serves to dry the exterior of the fish, creating a slightly crisp skin and further intensifying the smoky flavor. This final stage is usually shorter, lasting from 30 minutes to an hour.

Kaksipolttista is a versatile technique and can be applied to a variety of fish species, including salmon, trout, and whitefish. The resulting product is known for its rich, smoky taste and firm texture, making it a popular delicacy in Finnish cuisine. The method requires careful attention to temperature control and smoke intensity to achieve the desired outcome.