Kuivamist

Kuivamist is a traditional Estonian method of drying food, particularly fish, to preserve it for long-term storage. The process involves spreading the fish out on a flat surface, such as a wooden board or a drying rack, and exposing it to the air for several days. The fish is turned over periodically to ensure even drying. This method is particularly effective in the cool, dry climate of Estonia, where the air is typically low in humidity.

Kuivamist is not only a preservation technique but also a cultural practice that has been passed down through generations. It is often used to make smoked salmon, which is a popular dish in Estonian cuisine. The process can take anywhere from a few days to a week, depending on the thickness of the fish and the environmental conditions.

The resulting dried fish is rich in flavor and has a unique texture. It is often used in salads, sandwiches, or simply eaten on its own. Kuivamist is also used to preserve other types of food, such as meat and vegetables, although fish is the most common.

The practice of kuivamist is closely tied to Estonian traditions and folklore. It is often associated with the concept of "maakera" or "maakera" (lit. "earth's treasure"), which refers to the idea of preserving and passing down traditional knowledge and skills. This includes not only the technique of kuivamist but also the recipes and methods for making traditional Estonian dishes.