Karkoitus

Karkoitus refers to a traditional Finnish practice of preserving fish, particularly salmon, through a method of drying and smoking. The term originates from the Finnish word *karkotaa*, meaning "to drive away," which historically described the process of removing moisture from fish to prevent spoilage. This technique was essential for preserving food during long winters and harsh conditions in Finland’s northern regions.

The process of karkoitus involves several key steps. Freshly caught fish, typically salmon, are first cleaned and gutted. They are then salted, either by rubbing salt into the flesh or soaking the fish in a saltwater brine. After salting, the fish are left to dry in a well-ventilated area, often near a fire or in a smokehouse. The drying phase can take several days, during which the fish lose most of their moisture, becoming firm and leathery. Some variations of the method include smoking the fish over wood fires, which imparts a distinct flavor and further extends shelf life.

Karkoitus was particularly important in rural Finland, where access to fresh food was limited. The preserved fish could be stored for months and served as a vital protein source. Today, karkoitus remains a cultural practice, though it is less common in everyday cooking. It is sometimes enjoyed as a traditional delicacy, particularly during festive occasions or as part of Finnish heritage cuisine. The method also reflects broader Nordic preservation techniques, such as those used in Icelandic *hákarl* or Norwegian *rakfisk*. While modern refrigeration has reduced the necessity of such methods, karkoitus continues to be celebrated for its historical significance and unique taste.