jäävama

Jäävama is a term of Estonian origin that refers to a specific type of preserved food, typically fish, that has been salted and then dried. The process involves heavily salting the fish, which draws out moisture and acts as a preservative. After the salting stage, the fish is then hung or laid out in a way that allows it to dry, often in a cool, well-ventilated area. This drying further reduces moisture content and intensifies the flavor.

Jäävama is a traditional method of food preservation in coastal regions and areas with access to abundant fish stocks, particularly in Estonia and neighboring Baltic countries. It was historically a crucial way to store food for longer periods, especially during winter months when fresh food was scarce. The resulting product is characterized by its firm texture and intensely savory, salty taste. It is often eaten as a snack or as part of a meal, and its preparation can vary slightly depending on regional customs and the type of fish used. Common fish for making jäävama include herring and sprat. The term itself can be understood as a combination of "jää" (ice or preserved) and "vama" (related to food or sustenance), suggesting its role in preserving food.