Kylmäsavustetut
Kylmäsavustetut, a Finnish term, refers to foods that have undergone cold smoking. This culinary process involves exposing food to smoke at low temperatures, typically below 30 degrees Celsius (86 degrees Fahrenheit). Unlike hot smoking, which cooks the food, cold smoking primarily aims to impart flavor and preserve the food. The extended exposure to smoke during cold smoking results in a distinct aroma and taste.
Commonly, fish such as salmon, herring, and trout are prepared using the kylmäsavustetut method. However, other
Kylmäsavustetut foods are valued for their unique flavor profile, often described as rich and smoky. The preservation