Meneviän

Meneviän is a term of Finnish origin that primarily refers to a type of fermented food. Traditionally, it describes a dish prepared by allowing a protein source, most commonly fish, to undergo a natural decomposition process. This fermentation process is often aided by the addition of salt, which acts as a preservative and also plays a role in the development of flavor and texture.

The specific type of fish used can vary, but herring and sprats are common choices. The fish are typically cleaned and then layered with salt in a container. The container is then sealed and left in a cool place for a period ranging from several weeks to months. During this time, the fish break down, resulting in a strong, pungent aroma and a soft, almost paste-like consistency.

Meneviän is known for its distinctive and intense flavor, which is an acquired taste for many. It is usually consumed in small quantities, often spread on bread or served as an accompaniment to other dishes. Historically, this method of food preservation was important in regions with limited access to refrigeration, allowing for the consumption of fish throughout the year. While less common today due to modern preservation techniques, meneviän remains a part of some traditional Finnish culinary practices.