Savustetuissa

Savustetuissa is a Finnish term used to describe foods that have undergone the smoking process. It is the inessive plural form of the adjective savustettu and appears in phrases such as savustetuissa kaloissa to indicate that the foods are smoked. The form is common in recipes, product labels, and culinary writing to specify that a product is prepared by smoking.

Smoking is a preservation and flavoring method that exposes food to smoke from burning or smoldering wood. In Finnish practice, two main techniques are used: kylmäsavustus (cold smoking), which operates at low temperatures and does not cook the food, and lämminsavustus (hot smoking), which uses higher temperatures and cooks the product while imparting flavor. Before smoking, foods are often salted or brined to enhance preservation and aid flavor.

Commonly smoked items include fish such as lohi (salmon), siika (vendace), muikku (vendace), harjus (char), and kuha (pike-perch), as well as meats like pork and poultry, cheeses, and certain vegetables. In Finland, smoked fish is a traditional staple, particularly in lake and coastal regions, and smoked products are frequently served with bread, potatoes, dill, and mustard.

Flavor and texture of savustettu products are influenced by the type of wood used (for example birch, alder, oak, or fruit woods), the duration of smoking, and whether the item is cold- or hot-smoked. The process yields a distinctive smoky aroma and a range of textures from tender to firm, with saltiness often contributing to the overall profile. See also savustus, kylmäsavustus, and lämminsavustus.