katukuvaa

Katukuvaa is a traditional Sami method of smoking fish, particularly salmon, trout, and other freshwater fish. It is a sustained low-temperature smoking process that originated among the Sami people of Northern Europe, particularly in Norway, Sweden, and Finland. The name "katukuvaa" roughly translates to "smoke drying" in the Sami language.

In katukuvaa, the fish is first skinned, gutted, and any blood is drained. The fish is then placed on a rack or tray and dried in a cool, drafty place. Once the fish has been partially dried, it is placed in a smokehouse or a dedicated smoking chamber where it is exposed to smoke from burning wood, typically birch or other local hardwoods. The smoke is allowed to permeate the fish for several hours or overnight, imparting a rich, savory flavor and a characteristic aroma.

The katukuvaa process allows the fish to be preserved for several weeks or months, making it a vital food source during the winter months when other food sources may be scarce. The technique is also used in a traditional Sami dish called "smørbrød," which consists of smoked fish served on bread with butter and sometimes accompanied by cold vegetables.

Katukuvaa is an important part of Sami culinary heritage and has been passed down through generations. It is still practiced today, both as a traditional method of food preservation and as a way to showcase the unique flavors and textures of smoked fish. While commercial smoked fish products have become more widely available, katukuvaa remains a cherished and culturally significant practice among many Sami communities.