Suolasiika

Suolasiika is a Finnish term referring to a traditional method of preserving whitefish, primarily the species *Coregonus lavaretus*, also known as vendace or whitefish. This preservation technique involves salting and often drying the fish. The process typically begins with cleaning and gutting the fish, which are then layered with salt in a container. The salt draws out moisture and acts as a preservative, preventing spoilage. Depending on the desired outcome and regional variations, the fish may then be hung to dry in a cool, well-ventilated place, or sometimes lightly smoked.

The resulting suolasiika has a firm texture and a distinctively salty, savory flavor. It is a staple in Finnish cuisine, particularly in coastal and lake regions where whitefish are abundant. Suolasiika is often eaten as is, perhaps with butter and rye bread, or it can be used as an ingredient in various dishes. It is commonly found in smörgåsbords and as a delicacy during festive occasions. The preparation and consumption of suolasiika represent a continuation of historical food preservation practices that were essential for survival in northern climates before modern refrigeration. The specific salting and drying times can vary, influencing the final texture and saltiness of the fish.