Lentoradoissa

Lentoradoissa refers to a traditional Finnish practice of preparing and preserving fish, particularly salmon, for long-term storage. The term combines "lenta," meaning "long" or "slow," and "torjunta," which translates to "preservation." This method was historically essential for Finnish households, allowing them to store fish during the winter months when fresh catches were scarce.

The process typically involves smoking or drying the fish, often using a combination of both techniques. Fish such as salmon, trout, or pike are cleaned, salted, and then hung in a smokehouse or left to dry in a well-ventilated area. The smoke from burning birch or pine wood imparts a distinct flavor while acting as a natural preservative. In some regions, fish were also packed in layers with salt and fat, creating a dense, oily block known as *kalaöljy* (fish oil), which was used for cooking or lighting.

Lentoradoissa was particularly important in rural areas, where access to refrigeration was limited. The preserved fish could last for months, providing a valuable source of protein and nutrients during harsh winters. Today, while modern refrigeration has reduced the necessity of such methods, lentoradoissa remains a cultural practice, celebrated in festivals and traditional cuisine. It also reflects Finland’s historical reliance on sustainable fishing and resourcefulness in food preservation. The technique continues to be passed down through generations, preserving both culinary heritage and practical knowledge.