Tutkaanturit

Tutkaanturit, also known as "tutkaanturi" or "tutkaanturi-työ", is a traditional Finnish method of drying fish, particularly herring, using a specific type of smokehouse. The process involves smoking the fish over a bed of hot stones, which imparts a distinctive smoky flavor and texture to the fish. The term "tutkaanturit" refers to the workers who perform this task, typically in rural communities where fishing is a significant part of the local economy.

The tutkaanturi work is a labor-intensive process that requires skill and experience. The fish are first cleaned and gutted, then hung in the smokehouse to dry. The hot stones are carefully monitored to ensure the fish are smoked evenly and thoroughly. The resulting smoked fish, known as "tutkaanturit", are a popular delicacy in Finnish cuisine and are often served as part of traditional meals or as a snack.

The tutkaanturi work is an important part of Finnish cultural heritage, reflecting the country's long history of fishing and the use of traditional methods for preserving food. Today, while modern techniques have largely replaced tutkaanturi work in many communities, it remains a cherished tradition in some rural areas, where it is seen as a way to preserve local culinary traditions and support the local economy.