keikalle
Keikalle is a traditional Finnish dish that originates from the coastal regions of the country, particularly in the Åland Islands and the western parts of mainland Finland. The name *keikalle* comes from the Finnish word *keikka*, which refers to a type of small, flat fish, typically the four-beam goby (*Gobiusculus flavescens*), though other small fish like sprats or herring may also be used. The dish is known for its simplicity and rustic appeal, reflecting the resourcefulness of coastal communities.
The preparation of keikalle involves cleaning and seasoning the fish, often with salt, pepper, and sometimes
Keikalle holds cultural significance as a symbol of Finland’s maritime heritage, particularly in regions where fishing