Kokisivat

Kokisivat refers to a traditional Finnish method of preparing and cooking fish, particularly whitefish such as pike, perch, or roach. The technique involves cleaning and filleting the fish, then marinating it in a mixture of sour milk, salt, and sometimes other spices like dill or pepper. The fish is left to marinate for several hours or overnight, allowing the flavors to penetrate the flesh.

After marinating, the fish is typically cooked in a variety of ways, including frying, baking, or steaming. Kokisivat is often served as a simple yet flavorful dish, sometimes accompanied by boiled potatoes, rye bread, or other traditional Finnish sides. The sour milk marinade gives the fish a distinctive tangy taste, which contrasts with its mild natural flavor.

The term *kokisivat* itself is derived from the Finnish verb *kokistaa*, meaning "to marinate" or "to pickle lightly." This method has been a staple in Finnish cuisine for generations, reflecting the country’s reliance on fresh, locally sourced ingredients. The dish is particularly popular in rural areas, where it remains a common way to prepare fish for meals.

Kokisivat is not only a culinary tradition but also a practical method for preserving fish before refrigeration was widely available. The sour milk acts as a natural preservative, extending the fish’s shelf life while enhancing its taste. Today, it remains a beloved dish, appreciated for its simplicity and the way it highlights the natural flavors of Finnish freshwater fish.