Kappet

Kappet is a traditional Finnish dish that originates from the coastal regions, particularly the southern and western parts of the country. The term "kappet" is derived from the Finnish word "kala," meaning fish, and traditionally refers to a simple, often smoked or salted fish preparation. The most common type of kappet is made from herring, which is either smoked, salted, or preserved in brine. Other fish species like mackerel, salmon, or cod may also be used, depending on regional preferences.

Historically, kappet was a staple food for coastal communities, providing a sustainable and long-lasting source of protein. The fish was often preserved through smoking, salting, or drying techniques to withstand long storage periods. In modern times, kappet remains a popular ingredient in Finnish cuisine, often served as a side dish or part of a larger meal. It can be eaten plain, with a slice of bread, or incorporated into various recipes such as soups, stews, or even as a topping for sandwiches.

In contemporary Finnish culture, kappet is sometimes associated with festive occasions, particularly during the winter months when fresh fish may be less available. It is also a common dish in Finnish seafood markets and local eateries, reflecting its enduring cultural significance. While kappet is primarily linked to Finnish cuisine, variations of smoked or salted fish dishes can be found in neighboring Scandinavian countries, though the term itself is uniquely Finnish.