Kihyttiä

Kihyttiä is a Finnish term that refers to a traditional method of preserving fish by drying them, often in a specific type of structure called a "kala-aitta" or drying shed. This process is closely associated with the preservation of fish in coastal and lake regions of Finland.

The fish, typically smaller species like herring or perch, are cleaned and then hung on racks or frames within the drying shed. The sheds are designed to allow for good air circulation, which is crucial for the drying process. This air circulation helps to prevent spoilage and ensures that the fish dry evenly. The specific conditions within the shed, such as temperature and humidity, play a significant role in the success of the preservation.

Kihyttiä is a time-honored technique that has been used for centuries, allowing communities to store fish for consumption during leaner periods, particularly the winter months. The dried fish have a distinct flavor and texture, making them a unique part of Finnish culinary heritage. While modern refrigeration and preservation methods are now common, kihyttiä remains a culturally significant practice, often carried out in more traditional settings or as a hobby. The resulting product is shelf-stable and can be stored for extended periods.