Kalafileitä

Kalafileitä is a Finnish term that translates to "fish fillets" in English. It refers to portions of fish that have been cut from the bone, often with the skin removed as well. This preparation method is very common in Finnish cuisine and is used for a wide variety of fish, both freshwater and saltwater.

The process of making kalafileitä typically involves filleting a whole fish, which means carefully cutting along the backbone to separate the flesh from the bones and ribs. The resulting fillets are then often cleaned of any remaining small bones or scales. Common fish prepared as kalafileitä in Finland include perch (ahven), pike-perch (kuha), salmon (lohi), and Baltic herring (silakka).

Kalafileitä can be prepared in numerous ways. They are frequently pan-fried, often coated in flour or breadcrumbs. Baking is another popular method, sometimes with cream, herbs, or vegetables. Steaming and poaching are also used, especially for more delicate fish. Kalafileitä are a staple in Finnish home cooking and are also widely available in restaurants and supermarkets. Their versatility and ease of preparation make them a popular choice for many meals.