Kuitukankaisina

Kuitukankaisina refers to a traditional Finnish method of preparing and preserving fish, particularly salmon and trout, by smoking it over an open fire. The technique is rooted in Indigenous Sámi and Finnish fishing practices, where fish was historically smoked to extend its shelf life during the long winters. The name "kuitukankaisina" combines the Finnish words *kuitu* (smoke) and *kankaisemaan* (to wrap), reflecting the process of wrapping fish in materials like birch bark or moss before smoking.

The method typically involves cleaning and gutting the fish, then wrapping it in natural materials such as birch bark, spruce branches, or moss. The wrapped fish is then hung over a smoldering fire made from hardwood, such as birch or pine, which imparts a distinct smoky flavor. The smoke exposure varies depending on the desired intensity, ranging from light to dark smoking. Unlike modern cold-smoking techniques, traditional kuitu-kankaisina often relies on hot smoking, which cooks the fish while preserving it.

Kuitukankaisina is still practiced today, particularly in rural areas of Finland and among those preserving cultural traditions. The resulting smoked fish is prized for its rich, earthy taste and is commonly used in Finnish cuisine, often served as a cold dish with butter, mustard, or rye bread. The method also reflects a sustainable approach to food preservation, utilizing natural resources and minimal processing.

While modern commercial smoking methods have become more widespread, kuitu-kankaisina remains a symbol of Finland’s culinary heritage and a testament to the resourcefulness of its Indigenous and rural communities.