Suitsutamise

Suitsutamine is an Estonian and Finnish term referring to the process of smoking food for preservation and flavor. This ancient technique involves exposing food to smoke, typically from burning wood, for an extended period. The smoke not only imparts a distinct aroma and taste but also has preservative qualities due to the presence of antimicrobial compounds.

There are generally two main types of suitsutamine: cold smoking and hot smoking. Cold smoking is performed at lower temperatures, usually between 15-30 degrees Celsius, and is primarily for preservation and flavor development. This method can take days or even weeks and does not fully cook the food. Hot smoking occurs at higher temperatures, typically above 70 degrees Celsius, and cooks the food while simultaneously smoking it. This process is much faster, often taking only a few hours.

Commonly smoked foods include fish, such as herring and salmon, as well as various meats like pork, bacon, and sausages. Cheeses are also frequently subjected to smoking. The type of wood used for smoking significantly influences the final flavor profile, with alder, oak, and fruitwoods being popular choices. This culinary tradition is deeply rooted in the food cultures of Estonia and Finland, contributing to a rich heritage of preserved and flavorful dishes.