Poht

Poht refers to a traditional Finnish method of preserving fish, particularly those caught during the spring or autumn. The process involves salting the fish and then smoking it, typically over alder or birch wood. This dual preservation technique allows the fish to be stored for extended periods without refrigeration.

The initial salting draws out moisture, inhibiting bacterial growth. Following this, the smoking process not only imparts a distinct flavor and aroma but also further cures the fish through the exposure to smoke compounds. The type of wood used for smoking significantly influences the final taste.

Pohted fish is often consumed as a delicacy or as a practical food source, especially in historical contexts where modern preservation methods were unavailable. It is commonly enjoyed in its ready-to-eat form, sometimes accompanied by potatoes or rye bread. The texture of pohted fish is generally firm and chewy due to the curing process. While specific recipes and variations exist across different regions of Finland, the fundamental principles of salting and smoking remain consistent. The term "poht" itself is specific to this particular preparation method.