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
The katukuvaa process allows the fish to be preserved for several weeks or months, making it a
Katukuvaa is an important part of Sami culinary heritage and has been passed down through generations. It