Seinäma

Seinäma is a traditional Finnish dish that originates from the coastal regions of southwestern Finland, particularly the area around Turku. The name "seinäma" translates to "wall" or "side" in Finnish, which refers to the dish's preparation method, where the fish is cooked against a wall or side of a pot to prevent it from breaking apart.

The dish typically features white fish, such as perch, pike, or cod, which is seasoned with salt, pepper, and sometimes dill or other herbs. The fish is placed in a pot, often alongside vegetables like potatoes, carrots, or onions, and covered with water or broth. The pot is then sealed with a lid, and the fish is cooked slowly until fully done. The term "seinäma" specifically describes the technique of placing the fish against the side of the pot to keep it intact during cooking.

Seinäma is often served as a hearty, comforting meal, especially during colder months. It is commonly enjoyed with rye bread, butter, or sour cream. The dish reflects the resourcefulness of Finnish cuisine, utilizing simple ingredients and traditional cooking methods to create a satisfying and nourishing meal.

While seinäma is deeply rooted in Finnish coastal culture, variations of the dish exist in other Nordic countries, where similar slow-cooked fish preparations are common. The method highlights the importance of preserving the fish's structure while infusing it with the flavors of the surrounding ingredients. Today, seinäma remains a beloved part of Finnish culinary heritage, often prepared in homes and celebrated during family gatherings.